Smoky Baked Beans with Pomegranate Molasses |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish. Ingredients:
1 tablespoon canola oil |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
1/3 cup ketchup |
1/4 cup pomegranate juice |
2 tablespoons brown sugar |
3 tablespoons pomegranate molasses |
3/4 teaspoon kosher salt |
1/2 teaspoon chili powder |
1/4 teaspoon smoked spanish paprika |
1/4 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1 (14.5-ounce) can diced tomatoes, drained |
1 (15-ounce) can black beans, rinsed and drained |
1 (15-ounce) can kidney beans, rinsed and drained |
cooking spray |
Directions:
1. Preheat oven to 325°.
2. Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.
3. Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.
|
|