These baked beans are delicious warm, at room temperature, as an accompaniment or as part of an appetizer platter. Yield is 8 servings.
ingredients
directions
Soak beans in enough water to cover for 4 hours.
Drain beans and transfer to a large saucepan.
Cover with cold water and bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, for 30 to 35 minutes, or until beans are just tender.
Drain.
Meanwhile, heat oil in a large skillet over high heat.
Saute onion and garlic for 4 to 5 minutes, or until golden.
Stir in celery, carrots, thyme, bay leaves, oregano, chile, tomatoes, water, honey, salt and pepper.
Bring to a boil, reduce heat to low and simmer, covered, for 1 hour, or until sauce has thickened slightly and vegetables are tender.
Meanwhile, preheat oven to 375 degrees F.
Combine sauce and beans in a medium baking dish and bake, uncovered, for 20 to 25 minutes, or until mixture is thick and bubbly.
Discard thyme sprigs and bay leaves before serving.