12-Hour Roasted Baked Beans
Flavored with mustard, molasses, star anise, bacon, and chili, this luscious bean dish is so simple to prepare. All it requires is some unattended time in the oven, and voila, the rich results are so worth it! — Rashmi Primlani
- 1 1/5 Pound dried cannelloni beans
- 6 slices thick cut bacon
- 1/4 Cup tomato paste
- 1 onion, sliced
- 1/4 Cup molasses
- 3/4 Cups brown sugar
- 2 Tablespoons mustard powder
- 2 star anise pods
- Salt and pepper to taste
- 1/2 Teaspoon smoked paprika
Soak the beans in plenty of water overnight. Drain and rinse with water and add beans to a pressure cooker. Cover the beans with water until they are fully submerged. Pressure cook them and after the first whistle, remove from gas. Once the pressure is dissipated, cool the beans for at least a couple of hours.
Preheat the oven to 225 degrees F. In a large baking pan stir the tomato paste, bacon, onion, molasses, brown sugar, salt, pepper, mustard powder, paprika, and star anise. Gently stir in the beans with their water. Add more water to cover the beans completely if there isn’t enough cooking liquid. Cover with aluminum foil and bake for 12 hours without peeking.
Taste to adjust salt and pepper. Break the bacon into bite sized pieces and add back into the beans. Serve warm with bread and eggs, cooked to your preference.
Recipe courtesy of The Primlani Kitchen.