Over the weekend I tried some recipes for some food I was planning on serving at my annual holiday party. Let's just say I'm glad I tried them out on hubby instead of guests. One of the recipes was for a creative "pork and beans". Using mini muffin pans and bacon strips, I was to form bacon "cups" for some spicy beans. The bacon cups were a disaster and a greasy clean up but the beans are delicious. I think they would be an excellent dish for Meatless Monday, if you don't count the bacon.
Here is my "slightly adapted" recipe for the beans.
1 tablespoon olive oil
1 large yellow onion, finely chopped
2 15.8 oz cans navy or great northern beans, rinsed and drained
3/4 cups (packed) light brown sugar
1/4 cup port wine
2 slices thick-cut bacon, finely chopped
3 tablespoons finely chopped fresh cilantro leaves
1 1/2 tablespoons dark molasses
1 teaspoon chili powder (I used chipotle chili powder)
2 teaspoon coarse salt
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the remaining ingredients and stir to combine. Bring beans to a simmer. Reduce heat to medium-low and simmer gently until liquid is reduced by half.
Beans can be prepared and refrigerated up to 3 days in advance. Serve warm or room temperature.
photo from Bite by Bite by Peter Callahan
In all fairness, I used thick bacon for the cups and the recipe calls for thin bacon. I'll try once more. You can view the entire recipe by clicking here. I just bought the book Bite by Bite and it is a wonderful, creative inspiration for one bite hors d'oeuvres.
1 tablespoon olive oil
1 large yellow onion, finely chopped
2 15.8 oz cans navy or great northern beans, rinsed and drained
3/4 cups (packed) light brown sugar
1/4 cup port wine
2 slices thick-cut bacon, finely chopped
3 tablespoons finely chopped fresh cilantro leaves
1 1/2 tablespoons dark molasses
1 teaspoon chili powder (I used chipotle chili powder)
2 teaspoon coarse salt
Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the remaining ingredients and stir to combine. Bring beans to a simmer. Reduce heat to medium-low and simmer gently until liquid is reduced by half.
Beans can be prepared and refrigerated up to 3 days in advance. Serve warm or room temperature.
These look really, really good. I can't wait to try them!
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