Baked beans make the perfect accompaniment to a summer meal or picnic and this flavorful, savory version is sure to please the entire family. Serves 6-8

 

Ingredients

2 tbsp olive oil

½ red bell pepper, diced

1 large onion, diced

4 garlic cloves, minced

1 cup Otamot Essential Sauce

1 cup water

3 tbsp apple cider vinegar

2 tbsp Dijon mustard

2 tbsp molasses

2 tbsp light brown sugar

1 tbsp paprika

1 tsp chili powder

¼ tsp chipotle powder

2 15 ounce cans beans (such as white, red kidney, etc.), drained and rinsed

Kosher salt

Black pepper

Preparation

  1. Preheat the oven to 325°.
  2. Heat a large saucepot on medium-high heat and add the olive oil. Sauté the red bell pepper and onion, stirring frequently, until they start to caramelize, about 6-8 minutes. Add the garlic and sauté for one minute more.
  3. Lower the heat to medium-low and add the Otamot Essential Sauce, water, vinegar, mustard, molasses, brown sugar, paprika, chili powder, and chipotle powder. Bring to a simmer and season to taste with salt and black pepper. Add the beans. The mixture should be loose and it will reduce while baking.
  4. Place in the oven covered loosely with aluminum foil and baked until the liquid reduces to a syrupy consistency, about 1 – 1½ hours.

 

Recipe Note: These beans taste great right out of the oven but are better if made the day before and refrigerated overnight. The flavors come together even more, and you can just warm up on medium heat on the stovetop.