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Spanish-Style Baked Beans
Photo by: Kevin Hewitt |
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| General Category : Side Dish |
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| Food Group : Vegetables, Beans and Legumes |
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| Preparation Method : Bake |
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| These beans are a wonderful addition to a barbecue as well as a delicious vegetarian dish. Smoked paprika is a Spanish specialty available at gourmet stores; substitute sweet paprika if unavailable. |
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Ingredients
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1 lb (500 g) dried white navy or other white beans (2-1/4 cups/560 mL) |
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1 can (28 oz/796 mL) tomatoes, drained |
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1 bay leaf |
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1 sprig fresh rosemary |
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2-1/2 tsp (12 mL) smoked paprika |
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1-1/2 tsp (7 mL) salt |
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1/3 cup (75 mL) extra-virgin olive oil |
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3 cups (750 mL) chopped Spanish or sweet onion |
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3 cloves garlic, minced |
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Preparation
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In saucepan, cover beans with water; bring to boil. Boil for 5 minutes. Remove from heat; cover and let stand for 1 hour (or soak beans overnight). Drain. Return to saucepan; pour in enough fresh water to cover beans by 2 inches (5 cm). Bring to boil; reduce heat and simmer, covered, until tender, about 1 hour. Drain, reserving 2 cups (500 mL) cooking liquid. Place beans and 1-1/3 cups (325 mL) of the cooking liquid in large bowl.
Seed tomatoes and chop coarsely. Add to bowl with bay leaf, rosemary, paprika and salt; mix well.
In skillet, heat oil over medium heat; sauté onions and garlic until onion is soft, about 10 minutes. Scrape into bowl; mix well.
Scrape bean mixture into 12-cup (3 L) bean pot or baking dish. Cover and bake in 400°F (200°C) oven until simmering, about 25 minutes. Reduce heat to 300°F (150°C); bake for 3 hours, checking occasionally and adding a little more cooking liquid if beans are dry.
Makes 12 servings.
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Nutritional information
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Per serving: about 205 cal, 9 g pro, 7 g total fat (1 g sat. fat), 29 g carb, 7 g fibre, 0 mg chol, 350 mg sodium. % RDI: 8% calcium, 19% iron, 5% vit A, 15% vit C, 60% folate.
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Source
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Homemakers Magazine: June 2005
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