Source: Recipe and photo courtesy of California Walnuts
Bold spicing, including cumin, fresh ginger and chili powder, elevates baked beans from a routine side dish to an inventive accompaniment. A topping of toasted walnuts adds crunch. The recipe can easily share a plate with barbecue, fried chicken, grilled sausages and other down-home menu items.
3 cans (15-oz. size) navy beans
2 tbsp. olive oil
2 cups finely chopped onions
2 tbsp. peeled, minced gingerroot
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground allspice
1 tsp. salt
2 med. carrots, diced
2 tbsp. minced garlic cloves
1 red or yellow bell pepper, diced
1/4 cup grainy prepared mustard
1/4 cup dark molasses
2 tbsp. cider vinegar
1 can (15-oz size) tomatoes, diced
Minced flat-leaf parsley, for topping
Lightly toasted finely chopped walnuts, for topping
- Preheat oven to 350°F.
- Empty cans of beans into a colander; rinse thoroughly and set aside to drain.
- Place large skillet over medium heat; wait 1 minute. Add olive oil and swirl to coat pan. Add the onions, spice, and half the salt. Cook 5 minutes, stirring often, or until onion begins to soften.
- Add carrots, garlic, bell pepper and remaining salt; stir to blend. Cover; reduce heat to medium-low. Cook 8 to 10 minutes or until carrots are tender.
- Stir in mustard, molasses, and vinegar. Cook 1 minute; pour in canned tomatoes with all their liquid. Bring to a boil, lower heat to a simmer and cook for 5 minutes. Remove from heat and gently stir in the beans, being careful not to break them.
- Transfer bean mixture to 9- by 13-inch baking pan; cover tightly with foil. Bake undisturbed for 45 minutes. Sprinkle parsley and walnuts on top; serve warm.