Italian-Style Baked Beans
Why I Love This Recipe
Contributor: Giada DeLaurentis
Ingredients You'll Need
6 ounces thinly sliced pancetta -- chopped (I use bacon)
2 onions -- chopped
4 garlic cloves -- minced
1 cup dark beer
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup balsamic vinegar
3 tablespoons mild-flavored molasses
6 teaspoons dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cans cannellini beans -- (15-ounce) drained
Directions
Preheat the oven to 400 degrees F. 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.