Ingredients:
1 large red onion, finely chopped
3-4 cloves of garlic, peeled and minced
4 (15-oz) cans navy beans OR 2 cups dried navy beans prepared with the Basic Cooked Beans recipe
1 ½ Tbsp cooking oil
2-3 Tbsp smoked paprika
1 Tbsp mustard powder
6 oz tomato paste
¼ cup molasses
¼ cup maple syrup
1 tsp apple cider vinegar
1 tsp black pepper
1 ½ tsp salt
Optional: 1 dried chipotle pepper, minced
Equipment:
Oven
Saute pan
Casserole dish
Pot holders
Cutting Board
Knife
Measuring cups and spoons
Can opener
Strainer
Directions:
- Preheat oven to 325° and gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list. Rinse and drain the beans.
- Heat the oil in a pan over medium heat and then carefully add the onion and garlic, listening for the sizzling sound. Cook, stirring frequently, until beginning to brown around the edges, about 10 minutes.
- Add the paprika, mustard powder and dried chipotle pepper to the pan and stir for a minute until fragrant.
- Add the tomato paste, molasses, maple syrup, apple cider vinegar, black pepper and salt, and bring to a boil.
- Lightly coat a casserole dish with oil then evenly spread the navy beans at the bottom. Carefully cover the beans with the mixture from the pan.
- Ask for an adult’s help to place the casserole dish in the preheated oven and then bake for 45 minutes.