4.5
2 ratings

12-Hour Roasted Baked Beans

This baked bean recipe is a labor of love, but well worth it in the end
12-Hour Roasted Baked Beans
Primlani Kitchen

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

Ready in
13 h
Prep1 h
Cook12 h
8
Servings
215
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
9g
14%
Sugar
25g
N/A
Saturated Fat
3g
14%
Cholesterol
14mg
5%
Protein
5g
10%
Carbs
30g
10%
Vitamin A
36µg
4%
Vitamin B12
0.1µg
1.8%
Vitamin B6
0.3mg
13.9%
Vitamin C
11mg
19%
Vitamin E
0.9mg
4.3%
Vitamin K
12µg
15%
Calcium
75mg
8%
Fiber
3g
11%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
2mg
11%
Magnesium
59mg
15%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
9%
Phosphorus
88mg
13%
Polyunsaturated
2g
N/A
Potassium
492mg
14%
Riboflavin (B2)
0.1mg
6.6%
Sodium
325mg
14%
Sugars, added
21g
N/A
Thiamin (B1)
0.1mg
9.7%
Zinc
0.7mg
4.4%