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Recipe courtesy of Giada De Laurentiis
Italian-Style Baked Beans
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 562
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 15 g
- Sugar
- 22 g
- Protein
- 26 g
- Cholesterol
- 19 mg
- Sodium
- 754 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 562
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 15 g
- Sugar
- 22 g
- Protein
- 26 g
- Cholesterol
- 19 mg
- Sodium
- 754 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.
