Balsamic Baked Beans

Did you ever get tired of eating the same thing over and over again? That’s how I felt recently about baked beans. I was tired of the canned baked beans which always contain overcooked beans and a lack of flavor. To kick it up a notch, I used cannellini beans which are firm but creamy inside, salty pancetta, and I cooked the beans in some balsamic vinegar. What came out of this was a pot of baked beans that had a rich and complex flavor that contrasted between the sweetness of the brown sugar and the tartness of the balsamic vinegar with highlights from the salty pancetta. This is a great dish for a barbecue or just freeze it in smaller containers and serve with hamburgers for dinner.

Makes 16 large servings

1 lb Dry Cannellini Beans (soaked overnight & drained) *

1 TBS Olive Oil

1 Yellow Onion (finely minced)

4 Cloves Garlic (finely minced)

5 ½ C Water

½ C Balsamic Vinegar

1 lb Pancetta (diced) *

1 C Ketchup

½ C Packed Brown Sugar

¼ C Spicy Brown Mustard

Soak beans overnight in a large pot filled with water.

Heat oven to 350°F.

Drain the beans in a colander. Heat the one teaspoon of olive oil in a Dutch oven or large heavy-bottom oven-proof pot over medium high heat. Sauté the onions until the onion is soft and transparent, about 5 minutes, stirring frequently. Add the minced garlic and cook for an additional 30 seconds. Add the water, balsamic vinegar, diced pancetta, and the drained beans and bring to a simmer. Cover the pot and place it in the preheated oven. Continue cooking until they just start to soften, about 1 hour.

Add the ketchup, brown sugar and mustard and bake uncovered until the beans are soft and tender, 2-3 hours. Cook until the beans are completely cooked and the liquid has reduced (see photo below).  

* PRONTO SUBSTITUTES

Cannellini Beans – Substitute pink beans.

Pancetta – Substitute thick cut bacon.

To print this recipe, go to Balsamic Baked Beans.