Biba Baked Beans
Published October 19, 1991
- Total Time
- 2 hours 30 minutes, plus overnight soak
- Rating
- Comments
- Read comments
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Ingredients
1 cup dried kidney beans
½ cup dried cannellini beans
½ cup dried Great Northern beans
2 sprigs fresh thyme
1 tablespoon cumin seeds
1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
½ pound thick-sliced smoked bacon, in 1-inch pieces
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
½ cup crushed canned tomatoes
4 ripe plum tomatoes, diced
¼ cup maple syrup
¼ cup light brown sugar
1 bay leaf
Grated rind of one orange
½ tablespoon crushed black peppercorns
⅓ cup chopped fresh coriander leaves
¼ cup cider vinegar (approximately)
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
56 grams carbs; 25 milligrams cholesterol; 446 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 14 grams fiber; 564 milligrams sodium; 19 grams protein; 19 grams sugar
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 in a bowl, cover with cold water to a depth of 2 inches, add thyme and allow to soak at least 4 hours or overnight.
- Step 2
Heat a heavy 2- to 3-quart casserole. Add cumin seeds and stir until they begin to dance around and smell toasty. Remove seeds and set aside.
- Step 3
Add oil. Saute the onion, carrot and bacon for 10 minutes, until the bacon is golden. Add jalapeno pepper, garlic and cumin seeds and cook a few minutes longer.
- Step 4
Preheat oven to 300 degrees.
- Step 5
Drain beans and add to the casserole along with canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns. Stir in all but 1 tablespoon of the coriander. Add 2 cups cold water. Cover and bring to slow simmer.
- Step 6
Place beans in oven and cook for 1 hour. Add vinegar and season to taste with salt. Cook 1 hour longer, until liquid has been absorbed but the beans are still moist.
- Step 7
Adjust seasonings. Add salt and pepper and up to 2 more tablespoons cider vinegar if desired. Garnish with reserved coriander.
This recipe can be prepared without bacon; increase the olive oil to four tablespoons.
Private Notes
Comments
Recipe also appears on NYT Cooking as Biba's Baked beans. Same ingredients but big difference in cooking time instruction. Per that one - Step 5: "...Cover, and bring to a slow simmer. Place in the oven, and cook 2 hours." Then Step 6: "Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed but the beans are still moist..." This is a fav at our house, multiple times made, total time in oven 3 hrs +/- depending on bean type.
Sorry. My previous note should have said this also appears on NYT Cooking as Spicy Baked Beans in addition to this appearance as Biba's Baked Beans. Quite different cook times. See other listing here. https://body-change.today/recipes/6972-spicy-baked-beans?action=click&module=RecipeBox&pgType=recipebox-page</a>®ion=all&rank=2</p><div class="noteactions_noteActions__VlyP0">