50 mins | Main
These saucy, sweet-tangy baked beans get their sweetness from dates — with no added sugar. The result is a dream come true — a comfort food classic that’s lip-smackingly tasty, and better-for-you, too. If, instead of using canned, you want to use beans you’ve cooked yourself from dried beans, use 4 1/2 cups of cooked beans (see related recipe).
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 6 (makes about 5 cups)
Directions
Active:
15 mins|
Total: 50 mins
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Step 1
Position a rack in the middle of the oven and preheat to 350 degrees.
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Step 2
In a blender, combine the water, dates, vinegar, tomato paste, ground mustard, paprika, salt and pepper and blend until smooth.
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Step 3
In a Dutch oven or other large ovenproof pot over medium heat, heat the oil until it is shimmering. Add the onion and cook, stirring occasionally, until tender, about 3 minutes. Add the beans, then pour the contents of the blender into the pot and stir to combine.
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Step 4
Transfer to the oven and bake, uncovered, for about 35 minutes, or until the mixture is bubbling and the sauce has thickened.
