Baked Beans with Carrot Jam

Ingredients

• FOR THE CARROT JAM:
• 7 whole Medium Carrots, Grated
• ¼ cups Brown Sugar
• 1-½ cup Water
• FOR THE BEANS:
• 1 can (15 Oz. Size) Cannelini Beans, Drained
• 2 Tablespoons Dijon Mustard
• ¼ cups Ketchup
• 1 Tablespoon Orange Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Worchesterchire Sauce
• 1 pinch Salt
• 1 Tablespoon Water

Preparation Instructions

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!