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Ingredients
1 cup dried kidney beans
½ cup dried cannellini beans
½ cup dried Great Northern or navy beans
2 sprigs fresh thyme
1 tablespoon cumin seeds
1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
½ pound smoked slab bacon, in ½-by-1-inch nuggets
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 1 orange
½ tablespoon crushed black peppercorns
⅓ cup chopped fresh cilantro leaves
¼ cup cider vinegar, or more, to taste
Salt to taste
Nutritional analysis per serving (6 servings)
67 grams carbs; 21 milligrams cholesterol; 445 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 15 grams fiber; 552 milligrams sodium; 22 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 all beans in a bowl, cover with water to a depth of 2 inches, add thyme and soak at least 4 hours.
- Step 2
Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them.
- Step 3
Add the oil, onion, carrot and bacon to casserole, and saute over medium heat 10 minutes, until the bacon is golden. Stir in the jalapeno, garlic and toasted cumin seeds.
- Step 4
Preheat oven to 250 degrees.
- Step 5
Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns. Stir in all but 1 tablespoon of the cilantro, and add 3 cups of water. Cover, and bring to a slow simmer. Place in the oven, and cook 2 hours.
- Step 6
Add vinegar and salt to taste. Return to the oven 2 ½ hours longer, until the liquid has been absorbed but the beans are still moist. Adjust seasonings, adding more vinegar and salt if needed. Sprinkle with remaining cilantro, and serve.
Private Notes
Comments
Love beans. With so many recipes don't often use one multiple times but this is a fav of many repeats and all delicious outcomes. Great as written, altho reduce bacon by 1/2 and plenty. Versatile. Don't enjoy cilantro? Leave it out. Don't want spicy? Omit jalapeno. Eating vegetarian? Omit bacon. Tasty every way. We use Rancho Gordo beans and prefer using single variety not mixed. Total oven time @ 3 hrs + depending on bean used. We wait until last 1/2 hr to add vinegar.
This is excellent. I made a few modifications based upon what I had in the kitchen: 1) substituted molasses for the maple syrup, 2) used one 14-ounce can of diced tomatoes instead of the crushed tomatoes and ripe plum tomatoes, and 3) substituted lemon zest for the orange zest. Also, the 1/2 pound of bacon called for in the recipe seemed like too much for us, so I used 1/4 pound. Delicious! I will definitely be making this again.
Cook bacon first and take out of pan before cooking onions and carrots. I deglaze the pot with some whiskey before adding the beans.
I would not call them spicy. A seeded jalapeño has flavor, not heat. Certainly they are a tasty side dish. I used ham instead of bacon to lower the fat content and fire-roasted crushed tomatoes in hopes of increasing the zestiness. Given a 4 hour soak they were well cooked after 3 hours. Prep time plus initial sautéing was almost an hour for me, so a little time-consuming on the front end.
Cook bacon first and take out of pan before cooking onions and carrots. I deglaze the pot with some whiskey before adding the beans.
Whipple bean, 1 cup, Buckeye bean and Marcella bean less No cilantro used whole can of tomatoes