Pomegranate Baked Beans
PREP TIME: 10 Minutes | COOK TIME: 10 Minutes | BAKE TIME: 30 minutes
Ingredients
1 tablespoon unsalted butter
1 small yellow onion, chopped
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 cup ketchup
¾ cup pomegranate molasses
2 sprigs fresh thyme
1 bay leaf
½ teaspoon fine sea salt
2 (15.5 ounce) cans pinto beans, drained
1 (15.5 ounce) can great northern beans, drained
1(15.5 ounce) can kidney beans, drained
Pomegranate arils for garnish
Chopped fresh chives for garnish
This recipe gives everyone’s favorite potluck dish a vibrant twist. Pomegranate molasses issued to sweeten and deepen barbecue-like sauce that coats three types of hearty beans. The arils served on top add a pop of acidic flavor to this side dish.
Instructions
Preheat the oven to 375°F.
Melt the butter in the bottom of a heavy, oven-safe pot (that has a lid) over medium-highheat. Add the onion and cook until the onions glisten with oil, 2 minutes. Stir in the chili powder, garlic powder, pepper, soy sauce, and the Worcestershire sauce.
Reduce the heat to medium and add the ketchup and pomegranate molasses. Add the thyme, bay leaf, and salt. Cook for 5 minutes and let the sauce thicken slightly.
Stir in the beans. Add the lid to the pot and transfer it to the oven. Bake for 20 minutes, covered. Remove lid, bake 5 to 10 minutes longer until bubbling. Discard the thyme sprigs and bay leaf. Serve warm.