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Baked Beans with Cornbread Caps
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Description
A traditional stand-by made into a sophisticated one dish delight. BBQ baked beans served in ramekins with corn bread caps!
Ingredients
- 2 boxes Favorite Corn Bread Mix- 8.5 Ounce Box
- Additional Ingredients Needed For Corn Bread Mix Refer To Box
- 1 can (15 Oz. Size) Pinto Beans
- 1 can (15 Oz. Size) Black Beans
- 1 can (15 Oz. Size) Kidney Beans
- 1 can (15 Oz. Size) Navy Beans
- 1 Tablespoon Olive Oil
- 2 whole Shallots, Diced
- 1 whole Garlic Clove, Chopped
- 4 ounces, weight Pancetta, Cubed
- 1 jar Favorite BBQ Sauce - 18 Ounce Jar
- ½ teaspoons Salt
- ½ teaspoons Pepper
Preparation
(Serves 10-12)
For the cornbread:
Follow instructions on the box and prepare cornbread batter while beans are baking. Set batter aside.
For the beans:
Drain beans but do not rinse them. Set aside.
Dice shallots and garlic. In a large skillet (use one that has a lid), saute the shallots and garlic in olive oil over medium heat for a few minutes. Then add pancetta. When shallots are translucent and pancetta is browned add beans and BBQ sauce. Stir and let simmer with lid on for 10 minutes (stir occasionally). When finished, place 10-12 ramekins on a cookie sheet then spoon in beans filling ramekins 3/4 of the way to the top. Bake at 400°F for 30 to 35 minutes.
Remove beans from oven. Pour cornbread batter on top of beans filling just below the rim of ramekins. Place back in 400°F oven for another 10-15 minutes (refer to your box’s instructions) or until golden brown.
Serve and enjoy!
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