Baked Beans With Sweet Potatoes and Chipotles
- Total Time
- About 3 hours (most of this is unsupervised)
- Rating
- Comments
- Read comments
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Ingredients
- 1pound red beans, San Franciscano beans, or pintos, washed, picked over for stones, and soaked in 2 quarts water for 4 hours or overnight
- 1bay leaf
- 2tablespoons extra virgin olive oil
- 1yellow or red onion, chopped
- Salt to taste
- 2 to 4garlic cloves (to taste), minced
- ¼cup tomato paste
- 2tablespoons honey or agave nectar
- 2chipotles in adobo, seeded and minced
- 2large sweet potatoes (1½ to 2 pounds), peeled and cut in large dice
Nutritional analysis per serving (6 servings)
418 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 16 grams dietary fiber; 14 grams sugars; 20 grams protein; 644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place beans and soaking water in an ovenproof casserole. Add bay leaf and bring to a gentle boil over medium heat. Reduce heat to low, cover and simmer 1 hour. Check beans at regular intervals to make sure they are submerged, and add water as necessary.
- Step 2
Meanwhile, heat oven to 300 degrees . Heat 1 tablespoon of the oil in a heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Stir onion and garlic into beans, along with salt to taste, tomato paste, honey or agave nectar, and chipotles, and stir together. Add sweet potatoes and bring back to a simmer, drizzle with remaining olive oil, and place in oven.
- Step 3
Bake 1 to 1½ hours, until beans are thoroughly soft and sweet potatoes are beginning to fall apart, checking and stirring from time to time to make sure that beans are submerged. Either add liquid or push them down into the simmering broth if necessary. Remove from heat and serve hot or warm.
- Advance preparation: These taste even better if you make them a day ahead. They will keep for 3 or 4 days in the refrigerator and freeze well.
Private Notes
Comments
Is the casserole covered or uncovered in the oven for the last hour or hour and half??
Used Rancho Gordo's Eye of the Goat beans, served it to someone who doesn't particularly like beans and hates sweet potato because I like long odds, and he asked that we throw this into regular rotation. Rich flavor. Big win!
Regular old pedestrian pintos (brined overnight) work great. This is currently resting in the fridge for a day but I tasted it as it was cooling and some kind of magical alchemy happened in my kitchen tonight. After adding the onions to the beans, I heated the remaining oil and gave the tomato paste/honey/chipotle mixture a few minutes to open up before adding it as well. I can't say how it compares to the recipe as written, but I can say you won't be disappointed.
I used butternut squash instead of sweet potatoes because that is what I had on hand. It was a good substitution. Super flavors and very filling.
This recipe is a solid - but was a bit too spicy IMO (tho I used a can of chipotle in adobo sauce and there were only 2 large peppers in the can and I used them both (seeded) so maybe bad on me!). I will make again and add more onion and garlic, tomato paste, honey, and more salt. Will try again tho!
This was pretty spicy. We are them with Greek yogurt, and gave the toddler something else entirely.