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Smoky "Baked" Beans

Source of Recipe

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Smoky "Baked" Beans

Myrecipes.com – e-mail
Robin Bashinsky, Cooking Light - August 2015
Serves: 10 (3/4-cup ea)
Total time: 7 hrs. 25 min.

This global mash-up of a summer classic borrows the ideas of red lentils and maple syrup from celebrated Montreal restaurant Joe Beef and replaces the standard chili sauce with Korean gochujang for a bit of "what is that flavor?" flair.

Ingredients:
4 ounces thick-sliced bacon, cut into 1/2-inch squares
1 cup chopped onion
2 tablespoons chopped fresh thyme
5 garlic cloves, minced
5 cups water
3 tablespoons cider vinegar
1/2 cup unsalted ketchup
1/2 cup maple syrup
3 tablespoons lower-sodium soy sauce
2 tablespoons dry mustard
2 tablespoons gochujang (Korean red chile paste)*
1 1/2 cups dried Great Northern beans
1/2 cup dried red lentils

Preparation:
1. Heat bacon in a Dutch oven over medium heat. Cook 8 minutes. Add onion, thyme, and garlic to pan. Cook 6 minutes. Add 5 cups water and next 6 ingredients (through gochujang); bring to a boil.

2. Place beans, lentils, and ketchup mixture in a 6-quart slow cooker. Cover and cook on HIGH for 7 hours.
*If you don't have gochujang on hand or want to pass on the slight heat it brings, use tomato paste.

One serving (3/4-cup) equals: Calories 227; Fat 2.8 g (Satfat 0.7 g, Monofat 0.7 g, Polyfat 0.3 g); Protein 11 g; Carbohydrate 40 g; Fiber 7 g; Cholesterol 4 mg; Sodium 334 mg