BAKED BEANS IN TOMATO SAUCE

INGREDIENTS

• 1 pound dry cannellini, beans
• 1 Tablespoon olive oil
• 1/4 pound meat, roughly chopped
• 1/2 medium onion, chopped
• 4 garlic cloves, chopped
• 1 Tablespoon fresh sage, minced (can sub fresh rosemary)
• 1/2 to 1 teaspoon chile flakes (depending on how spicy you want it)
• 2 tablespoon honey
• 1/4 cup tomato paste
• 1 15-ounce can crushed tomatoes or tomato sauce
• 2 cups beef or chicken stock (use gluten-free stock for gluten-free version)
• Salt
• 1/2 cup chopped fresh parsley
• 2 tablespoon balsamic vinegar

 

DIRECTION

• Soak the beans in the water for a night or soak them in the boiling water for an hour.
• Drain the beans. Take a pot and put the beans in them and add water in it. Cover the beans with 2 inch of water.
• Bring to boil and lower the heat leaving it for 1 hour or until they are soft enough.
• Preheat the oven to 325°F. Take a Dutch pot and heat the olive oil in it on medium heat.
• Add the meat in it and cook until it is lightly brown or crispy.
• Now add the chopped onions in it and increase the heat to high.
• Cook and keep stirring until the onions are light brown.                                                             
• If there are any bits of onion stuck on the base use a wooden stick to scrap the.
• Add chile flakes, garlic and sage in it and cook for 1 to 2 minutes.
• Now add honey and tomato paste in it and stir well.
• Add the tomato sauce or tomatoes and stock in it and bring it to simmer.
• Add salt if needed.
• Drain the beans and add them in the pot. Mix well.
• Cover the pot and put it in the oven. Bake for about 1 hour and 15 minutes.
• Remove the cover and check, if wet, cook for another 15 minutes.
• Cook until the beans are soft enough.
• Before serving, add the chopped parsley and the balsamic vinegar.
• Taste the salt, add more if needed.
• Serve at the room temperature or hot.