Italian-Style Baked Beans
- Preparation Time15 mins
- Cooking Time60 mins
- Serves6
- DifficultyMedium
170g thinly sliced pancetta, chopped
2 onions, chopped
4 garlic cloves, minced
1 cup dark beer
1 cup tomato sauce
⅓ cup dark brown sugar
¼ cup balsamic vinegar
3 tbsps mild-flavored molasses
6 tsps Dijon mustard
¾ tsp salt
½ tsp freshly ground black pepper
4 (425g) cans cannellini beans, drained
Preheat the oven to 205 degrees C.
Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.
Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.
