Maple Balsamic baked Beans
2 tablespoons Olive Wood Smoked, Unflavored Olive Oil or Garlic Olive Oil
1 cup chopped onion
1 cup chopped bell pepper (I use red but any will work)
2 cloves garlic
6 oz. tomato paste
1/2 cup brown sugar
1/4 cup Vermont Maple Balsamic Vinegar
1/2 teaspoon dry mustard
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 15 oz. cans red kidney beans
2 15 oz. cans great northern beans
1 1/2 - 2 cups water
Preheat oven to 350 degrees.
Saute onions and peppers in the oil in a Dutch oven or other medium-to-large pot. Cook until softened, about 5 minutes. Add the garlic and cook an additional minute.
Add the tomato paste, brown sugar, vinegar and spices and bring to a boil. Add the beans and 1 1/2 cups water and heat through.
Place the pot in the oven. (You can also bake the beans in a 13x9 inch casserole dish.) Cover and bake 45 minutes, checking every 15 minutes to see if you need water. Then, remove the lid and cook for an additional 10 minutes. Serve.
* You will probably need to add more water for reheating as beans continue to absorb the water. The beans are even better on the second day.
* If you want to use dry beans, soak and cook them the day before and they're good to go. You may need to add more water as they bake but that's just fine.