Baked Beans with Veggies

If you are a baked bean lover but don’t want all of the sugar and salt that is generally loaded into canned beans, then this is for you. We have also added decent veggie content to this recipe, so you can take extra comfort in the health of it.

Ingredients

3 pieces thick slice bacon (sliced)
½ cup celery (sliced)
½ cup carrots (cut in half and sliced)
¾ cup onions (diced)
½ teaspoon turmeric
1 teaspoon chilli powder
3 tablespoons balsamic vinegar
2 cans of beans (pinto, black, kidney beans or garbanzo)
1 can crushed tomato
2 tablespoons molasses

Directions

Rinse the beans and set aside.
Preheat oven to 300° F.
Preheat a large oven proof fry pan or Dutch oven on medium heat. **Note** If you don’t have one, complete up to step 7 with a regular fry pan and then transfer everything to a casserole dish along with everything else in step 8.*
Add the bacon and sauté until nicely browned. Pour off most of the fat leaving only about 1 tablespoon in the pan.
Add the celery, carrots and onion and sauté until the onions are lightly browned.
Add the turmeric and chilli powder and sauté for 1 minute more, stirring constantly.
Now, plug your nose, add the balsamic vinegar and give a good stir to release anything stuck to the pan.
Add the beans, tomato and molasses, give a good stir and then transfer to the oven. Bake for 2 hours. Alternatively you could cook in the slow cooker on low for 4-6 hours.

PREP 15 mins
COOK 130 mins