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 oz cans Cannellini Beans
  • 1 – 16 oz can tomato paste
  • ⅓ cup De Nigris Gold Label Balsamic Vinegar
  • ½ cup honey
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • ½ tsp dry mustard
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 1 ½ cup water
  • 3 tbsp corn starch

For the recipe

Preheat oven to 350 degrees. Drain and rinse Cannellini beans. In a large bowl, mix tomato paste, De Nigris Gold Label 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.