Spicy Baked Beans – A recipe I would like to try.

From The Oregonian, 8/23/05

Spicy Baked Beans With Molasses

Makes 6 or more servings
This recipe can be easily multiplied.

  • 1 to 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons salt (divided)
  • 2 tablespoons minced garlic (divided)
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon ground allspice
  • Freshly ground black pepper
  • 2 medium carrots, minced
  • 2 medium stalks celery, minced
  • 1 medium bell pepper, any color, diced
  • 1/4 cup Dijon mustard
  • 1/3 cup dark blackstrap molasses
  • 3/4 cup dark rum (optional)
  • 2 tablespoons fresh lemon juice
  • 6 medium tomatoes, peeled, seeded and diced (see note)
  • 6 cups any kind cooked beans (21/2 cups uncooked; see note)
  • 1 to 2 tablespoons minced fresh dill
  • 1 to 2 tablespoons minced fresh marjoram (optional)
  • Optional toppings: shredded sharp cheddar cheese, salsa, minced parsley and/or cilantro, mango chutney and sour cream

Preheat oven to 350 degrees. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven. Add onion, ginger and 1/2 teaspoon salt, and saute over medium heat for about 5 minutes, or until onion begins to soften, adding more oil if needed to prevent sticking.

Add half the garlic, the chili powder, cumin, allspice and a few enthusiastic grindings of black pepper. Saute for another few minutes, then stir in the carrots, celery and remaining salt. Cover and cook over medium heat for about 5 minutes longer, or until the vegetables are just beginning to become tender.

Stir in bell pepper, mustard, molasses, rum, if using, lemon juice, tomatoes and remaining garlic. Saute for another 5 minutes, then remove from the heat and stir in the beans, dill and marjoram, if desired.

Transfer to a 9-by-13-inch baking pan and cover tightly with foil. Bake undisturbed for 11/2 hours. Serve hot, plain or topped with any combination of the optional toppings. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skins should slip off easily. Note: If using dried beans, soak for at least 4 hours, then drain and cook in plenty of unsalted water until tender. If you prefer canned beans, use three 15-ounce cans, drained and rinsed well.

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