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Ingredients
- 1 375g packet cannelini (navy) beans or any dried beans of your choice eg borlotti, kidney, etc
- 1 Tbsp olive oil
- 200 g bacon diced (or speck)
- 1 onion diced
- 4 cloves garlic diced
- 1/4 cup molasses
- 1/4 cup white vinegar
- 2 tsp dried thyme
- 2 Tbsp dried oregano
- 1 Tbsp sweet paprika
- 1.5 tsp smoked paprika
Ingredients
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Instructions
- Place the dried beans in a large bowl, cover with cold water and soak overnight.
- Drain the beans and rinse well, then drain again.
- Place the drained beans in a pot and cover with enough cold water to sit about an inch or two above the beans.
- Bring the beans to the boil and then reduce the heat and simmer until tender. The length of time will depend on the type of beans and how long you soaked them for. It will take anywhere from 20 minutes to an hour and a half.
- Drain the beans, and reserve the cooking liquid.
- In an ovenproof pot, heat the olive oil over medium heat and add the bacon. Cook until well browned and starting to get crispy.
- Add the onion and cook, stirring until the onion is translucent and starting to brown.
- Add the garlic and cook, stirring for 1 minute until it begins to brown - but don't let it burn!
- Add the molasses, vinegar, thyme, oregano, sweet paprika and smoked paprika and stir well to combine.
- Add the drained beans and stir well to coat with the mixture.
- Add enough of the reserved liquid that you cooked the beans in to just reach the surface of the beans. If you forgot to keep the liquid you boiled the beans in, you can use water or chicken stock for this step.
- Cover, and bake the beans at 160oC for 2 hours, checking every 30 minutes. When you check the beans, give them a stir and make sure they aren't drying out. If they are, add extra liquid. If they are still soupy and the sauce isn't reducing, remove the lid while they bake.
Recipe Notes
You can see a video of how to cook these beans by clicking here.