These baked beans are much like a hearty chili, so feel free to serve them as a side or main.
Photo by Michael Olson
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ingredients
2
cup dried navy beans
1
lb(s) ground pork
1 28
oz/796 mL tin diced tomatoes
2
medium onions, diced
1
green bell pepper, diced
1
red bell pepper, diced
3
clove garlic, sliced
2
Tbsp chili powder
1
Tbsp ground cumin
1
Tbsp ground coriander
¼
cup molasses
2
serrano or jalapeno peppers (whole)
2 ½
cup chicken stock or water
salt and pepper
juice of 1 lime
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directions
Step 1
Soak the navy beans overnight (keep refrigerated).
Step 2
Rinse the beans and place them in a slow cooker, breaking up the ground pork, along with all the other ingredients except salt, pepper & lime juice. Set the slow cooker for a minimum of 5 hours, up to 8 hours, following manufacturer’s instructions so that it retains a gentle simmer.
Step 3
When ready to serve, season to taste and stir in the lime juice.