Heirloom cannellini beans from Community Grains make for an extra rich and creamy pot of baked beans. Pile them up next to your cornbread, collards and barbecue meats.
- 1 pound Community Grains Cannellini Beans
- 1/2 medium red onion, chopped
- 8 ounces bacon, chopped
- 1/2 cup packed brown sugar
- 2 cloves garlic
- 2 tablespoons molasses
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 2 teaspoons salt
- 1 scant teaspoon freshly ground black pepper
Sort the beans to remove any shriveled or broken beans, stones or debris. Then place the beans in an oven-safe pot and fill with enough water to cover by 2 inches. Add the rest of the ingredients.
Cover the pot and place it in a cold oven. Set the heat to 325°F and bake for 2 – 4 hours, until the beans are cooked. Start checking after 1 hour to see how much water the beans have absorbed, adding additional boiling water as needed.
If too much liquid remains in the pot after the beans have cooked, simmer (don't boil) on the stovetop to evaporate some of the liquid. Once the beans have reached the desired consistency, remove the pot from the heat and serve.