Recipe courtesy of Eric Adjepong
From:
Food Network Magazine
Baked Red Beans
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 17
- Protein
- 7
- Cholesterol
- 13
- Sodium
- 309
- Total: 1 hr 30 min (plus overnight soaking)
- Active: 30 min
Ingredients
1 cup (1/2 pound) dried red peas
2 tablespoons extra-virgin olive oil
1/4 pound slab bacon, skin removed, cut into 1-inch chunks
1 medium onion, finely chopped
3 cloves garlic, minced
2 1/2 cups canned whole peeled tomatoes
3 tablespoons Cajun seasoning
10 sprigs fresh thyme
2 fresh bay leaves
1/4 cup molasses (or sorghum syrup)
3/4 cup chicken stock
2 tablespoons apple cider vinegar
Directions
- Rinse the peas, then soak overnight in cool water. Drain and rinse again before cooking.
- Preheat the oven to 325 degrees F. Heat the olive oil in a Dutch oven over high heat. Add the bacon and cook until starting to render fat, about 2 minutes. Add the onion and garlic and cook 3 minutes, stirring often, until the onion is translucent and the bacon is crisp.
- Gently crush the tomatoes, then add to the pot along with the drained peas, Cajun seasoning, thyme, bay leaves, molasses and stock; stir. Bring to a simmer, then cover with a lid. Transfer to the oven and bake until the peas are tender without falling apart, 1 to 1 1/2 hours. Before serving, stir in the vinegar and remove the bay leaves and thyme sprigs.