Baked Beans are a traditional side for tailgates and cook outs, here’s a version made with one of America’s favorite legumes – black beans. I’ve made this twist on baked beans for about 10 years now – and whenever they are served up, people love them!
One of the last times I served them up was on Atlanta and Company, where they were gobbled up as fast as the burgers celebrating National Cheeseburger Day!
Black Baked Beans
- 2 TB Olive Oil
- 1 TB Turmeric
- 1 Tsp Each Sea Salt and Pepper
- 1 TB Smoked Paprika
- 1 Cup Diced Red Onion
- 2 Medium Carrots, Grated
- 2 Garlic Cloves, Grated
- 2 Jalapeños, Seeded and Chopped
- 1 Cup Veggie Broth
- 1/4 Cup Brown Sugar
- 1/4 Cup Ketchup
- 3 TB Molasses
- 1 TB Dijon Mustard
- 1 TB Apple Cider Vinegar
- 2 (15-oz) Cans Black Beans, Drained and Rinsed
- 1/4 Cup Chopped Cilantro and Shredded Carrots for Garnish
Preheat oven to 400F. Heat the oil in a large skillet over medium-high. Add the next 7 ingredients and sauté about 10 minutes, or until the vegetables soften. Reduce the heat to low and add the broth, brown sugar, molasses, mustard, ketchup, and cider vinegar. Stir until combined and add the beans.
Spoon into a 9 x12” casserole dish. Bake, uncovered, for 45 minutes to an hour until all the liquid is absorbed. Ganish with cilantro and carrots.