This classic comfort food has added depth with the smokey garlic. The sauce is rich and flavourful…and ideal partner for pork and whole boiled potatoes or use in your own Chili recipe. Hands-down, the BEST baked beans!
- Smokey Garlic White Bean Soup Mix - 1 bag (The Garlic Box)
- vegetable oil - 2 tbsp
- onion diced - 1
- granny smith apple, peeled, cored and diced - 1
- dry mustard - 1 tbsp
- Dijon mustard - 1 tsp
- pinch cayenne pepper - 1
- salt - ½ tsp
- tomato puree (or tomato sauce) - 2 cups
- maple syrup - 1/3 cup
- cider vinegar - 3 tbsp
- fancy molasses - 3 tbsp
- brown sugar - 2 tbsp
- Bacon - 6 slices
1) Rinse and soak bag of dried beans (only) overnight in water. Drain, rinse, cover with fresh water bringing to a gentle boil. Reduce heat, cover and simmer until tender, about 40 minutes (do not let beans split). Drain, reserving
2 cups of the bean cooking liquid.
2) In saucepan, Cook bacon until much of the grease is released, drain on paper towels and set aside. Leave 1 tbsp bacon grease in pan for flavour. Heat oil over medium heat; cook onion, apple, mustard, cayenne pepper, salt and contents of Smokey Garlic Seasoning Pouch until softened, about 8 minutes. Stir in tomato sauce (or puree), maple syrup, vinegar, molasses and sugar.
3) Reduce heat, cover and simmer for 10 minutes. Scrape into food processor; pour in bean cooking liquid and puree (in batches) until smooth.
4) In bean or 16 cup (4L) casserole, combine beans and sauce topped with bacon slices. Cover and bake in 300°F over for 2 hours. Uncover and bake until thickened and beans are coated, about one hour. Add some water if too thick.
NOTE: Can be made ahead, cooled and refrigerated in airtight container. Reheat to serve. Cooking times vary among dried beans. Start checking beans 10 minutes before suggested cooking time for doneness. A well cooked
bean is tender and easy to squash in your mouth. Beans may appear somewhat runny when cooked, however, they will thicken slightly when cool. (Add more liquid if beans dry out.)
Another delicious recipe from the kitchen of The Garlic Box