The result is a unique tangy, savory version of baked beans.
Simply Recipes / Elise Bauer
White beans are so versatile.
You could also use pancetta in place of the bacon, or rosemary instead of sage.
Simply Recipes / Elise Bauer
If you swap out molasses for the honey you’ll have something a lot closer to Boston baked beans.
Use 3 or 4 (15-ounce) cans, drained and rinsed, and proceed to step 3.
Drain the beans and put them in a medium-sized pot and cover with 2 inches of water.
Simply Recipes / Elise Bauer
Add the bacon or pancetta and cook slowly until lightly browned and crispy.
Add the chopped onions and increase the heat to medium-high.
Cook, stirring often, until the onions begin to brown.
Simply Recipes / Elise Bauer
Use a wooden spoon to scrape any browned bits off the bottom of the pot.
Stir well to combine.
Add the tomatoes or tomato sauce and the stock.
Simply Recipes / Elise Bauer
Bring to a simmer.
Taste for salt and add some if needed.
Drain the beans and add them to the pot.
Simply Recipes / Elise Bauer
Cover the pot and cook in a 325F oven for 1 hour and 15 minutes.
If still a bit wet, remove the cover and cook for 15 minutes more.
Right before serving, gently stir in the chopped parsley and balsamic vinegar.
Simply Recipes / Elise Bauer
Taste for salt, add more if needed to taste.
Serve either hot or at room temperature.
Simply Recipes / Elise Bauer
