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Baked Beans with Carrot Jam
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Description
The carrots make the beans nice and sweet.
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
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!
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