These beans have become a huge hit beyond what I thought was possible. I love a good plate of beans, but they aren't exactly "politically correct" if you understand my meaning. I had been passed along the starter recipe for this, I loved it, but it used baked beans and while it did a very nice job doctoring the sauce, but begged to be taken to the next level. Then Carla and I somehow got involved in three potlucks in two days - a gigantic batch of something was in order.
The first thing was to get down to basics and mix up the bean variety - I used three kinds, but by all means go for it! I would happily get some lentils and chickpeas involved, but in this case I felt I should stick to the basics. Next, being baked beans, I thought a hint of smoky chipotle would do it nice. This of course led to one of the greatest cross-border flavour combinations with the involvement of some dark maple syrup.
You will need:
4 white onions
4 cloves garlic
796ml / 28oz tomatoes (1 can)
796ml / 28oz red beans (2 cans)
1080ml / 38oz white beans (2 cans)
1080ml / 38oz black beans (2 cans)
540ml / 19oz pineapple tidbits (1 can)
160ml / 2/3C brown sugar
125ml / 1/2C molasses
125ml / 1/2C ketchup
60ml / 1/4C maple syrup (#3 dark is best)
3 large chipotle chiles (rehydrated if dried)
1 red bell pepper
1 green bell pepper
250ml / 1C corn kernels
5ml / 1tsp smoked paprika
5ml / 1tsp black pepper
2.5ml / 1/2tsp cumin
to taste kosher salt
as needed olive oil
Method:
- set the oven to 325F
- dice the onion and start it caramelizing in a large pan with some olive oil
- mince the garlic and have it ready
- split the canned tomatoes and de-seed them, saving any juice
- puree the tomato flesh
- when the onions have started to colour, add the garlic and take to a rich brown
- add the paprika, pepper and cumin and toast slightly
- drain the pineapple, use the juice to deglaze the pan and reduce slightly
- add the tomato juice, puree, molasses, ketchup, brown sugar and maple syrup
- add the chipotles and bring the broth to a simmer
- add the pineapple
- drain the beans and mix them together in a large crock pot
- add the hot broth and mix well
- put the lid on the pot and bake for 1 1/2 hours
- dice the bell peppers and have ready
- after the baking, remove the lid and mix in the peppers and corn
- return to the oven uncovered for another 1/2 hour
- cool slightly, then serve hot
