- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 1 canned chipotle chiles in adobo
- 3 big (28-ounce) cans cannelloni beans, drained and rinsed
- Kosher salt and freshly ground black pepper
- 8 slices pancetta
- Leaves from 6 fresh rosemary sprigs
- Extra-virgin olive oil
Special equipment: 4 individual crocks
Preheat the oven to 350 degrees F.
Put the molasses, ketchup, mustard, and chiles in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly amongst individual crocks. Top each crock with a piece of pancetta, sprig of rosemary and a drizzle of extra-virgin olive oil. Bake in the oven until the bacon is browned and fat is rendered, about 25 minutes.