Créé avec l’IA
Spicy Texas-Style Boston Baked Beans with Candied Bacon Jerky
75 min 343 kcal par portion Moyen
Ingrédients
4 Portions
- cooked navy beans2 cups
- spicy Sechwan candied bacon jerky, chopped1 cup
- onion, diced1 medium
- diced tomatoes (canned, no salt added)1 cup
- tomato paste2 tablespoons
- molasses1 tablespoon
- brown sugar2 tablespoons
- hot sauce1 tablespoon
- smoked paprika1 teaspoon
- chili powder1 teaspoon
- cayenne pepper1 teaspoon
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
- 3
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- 4
Stir in the chopped spicy Sechwan candied bacon jerky and cook for another 2 minutes, allowing the flavors to meld.
- 5
Add the tomato paste, diced tomatoes, molasses, brown sugar, hot sauce, smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Stir well to combine.
- 6
Fold in the cooked navy beans, mixing until everything is evenly coated with the sauce.
- 7
Bring the mixture to a gentle simmer, then transfer the skillet or Dutch oven to the preheated oven.
- 8
Bake uncovered for 35-40 minutes, stirring once halfway through, until the sauce is thickened and bubbly.
- 9
