Baked Beans with Maple and Molasses

By courtneyepowell

Ingredients

• 2 T EVOO
• 1 small yellow onion, finely diced (about 1 c)
• 2 garlic cloves, finely minced
• 1 t sweet pimenton
• Coarse sea salt
• 2 T tomato paste
• 2 14-oz cans navy beans, drained and rinsed
• 1 T coarse seeded mustard
• 2 T good quality maple syrup
• 1 T molasses
• 1/2 c water

Details

Servings 4

Preparation

Step 1

Heat olive oil in a large saucepan over med-high heat. Add onion and garlic and cook, stirring now and then, until they're just beginning to soften and brown, about 10 mins. Turn heat to low, add pimenton and a pinch of salt, and cook for another 6 mins or until pimenton flavor has begun to bury itself in the onions. Add tomato paste and cook, stirring now and then, for another 5 mins, just to integrate it with the onion mixture. Add the beans, mustard, syrup, molasses and water to the pot with another pinch of salt and stir to combine. Turn heat to high. Once the mixture begins to boil turn it to low and let beans simmer 15 mins. Season to taste with more salt if necessary.