Baked Beans With Sweet Potatoes and Chipotles
- Total Time
- About 3 hours (most of this is unsupervised)
- Rating
- Comments
- Read comments
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Ingredients
- 1pound red beans, San Franciscano beans, or pintos, washed, picked over for stones, and soaked in 2 quarts water for 4 hours or overnight
- 1bay leaf
- 2tablespoons extra virgin olive oil
- 1yellow or red onion, chopped
- Salt to taste
- 2 to 4garlic cloves (to taste), minced
- ¼cup tomato paste
- 2tablespoons honey or agave nectar
- 2chipotles in adobo, seeded and minced
- 2large sweet potatoes (1½ to 2 pounds), peeled and cut in large dice
Nutritional analysis per serving (6 servings)
418 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 16 grams dietary fiber; 14 grams sugars; 20 grams protein; 644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place beans and soaking water in an ovenproof casserole. Add bay leaf and bring to a gentle boil over medium heat. Reduce heat to low, cover and simmer 1 hour. Check beans at regular intervals to make sure they are submerged, and add water as necessary.
- Step 2
Meanwhile, heat oven to 300 degrees . Heat 1 tablespoon of the oil in a heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Stir onion and garlic into beans, along with salt to taste, tomato paste, honey or agave nectar, and chipotles, and stir together. Add sweet potatoes and bring back to a simmer, drizzle with remaining olive oil, and place in oven.
- Step 3
Bake 1 to 1½ hours, until beans are thoroughly soft and sweet potatoes are beginning to fall apart, checking and stirring from time to time to make sure that beans are submerged. Either add liquid or push them down into the simmering broth if necessary. Remove from heat and serve hot or warm.
- Advance preparation: These taste even better if you make them a day ahead. They will keep for 3 or 4 days in the refrigerator and freeze well.
Private Notes
Comments
Is the casserole covered or uncovered in the oven for the last hour or hour and half??
Regular old pedestrian pintos (brined overnight) work great. This is currently resting in the fridge for a day but I tasted it as it was cooling and some kind of magical alchemy happened in my kitchen tonight. After adding the onions to the beans, I heated the remaining oil and gave the tomato paste/honey/chipotle mixture a few minutes to open up before adding it as well. I can't say how it compares to the recipe as written, but I can say you won't be disappointed.
I've made this a couple of times, and I have not felt the need to use another pan to cook the onion and garlic. I sauté them in the Dutch oven before adding the beans (soaked in salted water). Then I cook the beans with the onion, garlic and bay leaf before adding the remaining ingredients and proceeding with the rest of the recipe as written. A delicious stick-to-your-ribs meal.
I used dried Runner beans from my garden and small pink beans from RG. I liked the varied size , color & shape of these beans. I didn’t use as many beans as it calls for but probably 3 - 4 cups and it filled my medium size oval La Creuset covered casserole. I didn’t have as much soaking liquid since the pink beans came from the freezer, were already cooked and didn’t have any juice so I made up for the liquid with a half a bottle of Guinness and some vegetable stock. I used one big sweet potato and that was plenty for me. From the photo. It looks like it’s more sweet potato than beans and I wanted it to be more beanie. This is a really good dish and a definite repeater makes good burrito filling. The Guinness adds a lot of depth to the dish.
I love this recipe. I halved it because a pound of dry beans is a lot. I made it with Rancho Gordo Mayan Red Beans, which cooked perfectly. And I added kale just before serving.
Used butternut squash in place of sweet potato since that's what the garden grew. Increased both chipotle and honey. Did require quite a bit of salt. Agree with it taking on the flavors after sitting overnight.
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