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The carrots make the beans nice and sweet.
Preheat the oven to 425 F.
For the carrot jam:
Mix the carrots, brown sugar and water in a small saucepan and cook over high heat until the carrots are tender and the water is mostly evaporated, about 20 minutes. Pour into a medium-sized bowl.
For the beans:
Add the beans ingredients into the carrot jam in the bowl and stir to combine. Pour into a greased Dutch oven and spread out in an even layer. Bake for 20 minutes or until the sauce is thickened and the beans are browned. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!