Here is a slightly different take on the standard baked beans! While baked beans are supposed to have a savory-sweet flavor, the canned varieties we’ve tried really overdo the sweet part. So give up the canned beans and bake your own. Unlike one-dimensional canned baked beans, this recipe is layered with flavor from balsamic vinegar which steps it up a notch in flavor.
Ingredients for 4 people
- 4 – 15.5 ounce cans Cannellini Beans
- 1 – 16 ounce can tomato paste
- 1/3 cup De Nigris Balsamic Vinegar
- ½ cup honey
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- ½ teaspoon dry mustard
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 1 ½ cup water
- 3 tablespoons corn starch
For the recipe
Preheat oven to 350 degrees. Drain and rinse Cannellini beans. In a large bowl, mix tomato paste, De Nigris Balsamic Vinegar, honey, brown sugar, garlic, dry mustard, salt, and pepper until well combined. Measure water in a measuring cup and mix in corn starch to make a slurry. Using a whisk, mix corn starch mixture into tomato paste mixture. Slowly incorporate drained beans. Pour into a 3 quart or 13×9 inch baking dish. Bake for 1 hour.
Here is a slightly different take on the standard baked beans! While baked beans are supposed to have a savory-sweet flavor, the canned varieties we’ve tried really overdo the sweet part. So give up the the canned beans and bake your own. Unlike one-dimensional canned baked beans, this recipe is layered with flavor from balsamic vinegar which steps it up a notch in flavor.
Ingredients
4 – 15.5 ounce cans Cannellini Beans
1 – 16 ounce can tomato paste
1/3 cup De Nigris Balsamic Vinegar
½ cup honey
2 tablespoons brown sugar
2 cloves garlic, minced
½ teaspoon dry mustard
1 ½ teaspoons salt
1 teaspoon pepper
1 ½ cup water
3 tablespoons corn starch
Directions
Preheat oven to 350 degrees. Drain and rinse Cannellini beans. In a large bowl, mix tomato paste, De Nigris Balsamic Vinegar, honey, brown sugar, garlic, dry mustard, salt, and pepper until well combined. Measure water in a measuring cup and mix in corn starch to make a slurry. Using a whisk, mix corn starch mixture into tomato paste mixture. Slowly incorporate drained beans. Pour into a 3 quart or 13×9 inch baking dish. Bake for 1 hour.
