Spanish-Style Baked Beans
- Vegetable recipes
- Prenatal pick
- Lactose free
- Peanut free
Ingredients
- 1 lb (500 g) dried white navy or other white beans (2-1/4 cups/560 mL)
- 1 can (28 oz/796 mL) tomatoes, drained
- 1 bay leaf
- 1 sprig fresh rosemary
- 2-1/2 tsp (12 mL) smoked paprika
- 1-1/2 tsp (7 mL) salt
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 cups (750 mL) chopped Spanish or sweet onion
- 3 cloves garlic, minced
Preparation
In saucepan, cover beans with water; bring to boil. Boil for 5 minutes. Remove from heat; cover and let stand for 1 hour (or soak beans overnight). Drain. Return to saucepan; pour in enough fresh water to cover beans by 2 inches (5 cm). Bring to boil; reduce heat and simmer, covered, until tender, about 1 hour. Drain, reserving 2 cups (500 mL) cooking liquid. Place beans and 1-1/3 cups (325 mL) of the cooking liquid in large bowl.
Seed tomatoes and chop coarsely. Add to bowl with bay leaf, rosemary, paprika and salt; mix well.
In skillet, heat oil over medium heat; sauté onions and garlic until onion is soft, about 10 minutes. Scrape into bowl; mix well.
Scrape bean mixture into 12-cup (3 L) bean pot or baking dish. Cover and bake in 400°F (200°C) oven until simmering, about 25 minutes. Reduce heat to 300°F (150°C); bake for 3 hours, checking occasionally and adding a little more cooking liquid if beans are dry.
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