Sunday, May 16, 2010

Pomegranate Baked Beans

Let the finding of uses for pomegranate molasses begin!  You can use regular molasses in baked beans, so why not this?  It tastes great.  The onions were actually the best part as they absorbed more of the sweet and tangy flavors than the beans.

Pomegranate Baked Beans

about 2 cans' worth black beans (I used dried, soaked, and simmered)
canola oil
1 onion, chopped
1-2 cloves garlic, minced
1/3 c pomegranate molasses
2 TB tomato paste
2 TB molasses
1 TB ground mustard
2 tsp ground cumin
the smallest drop possible of liquid smoke (optional)
salt to taste
black pepper or cayenne pepper to taste


Preheat oven to 300*.  In a cast iron skillet, heat oil.  Saute onion and garlic.  After 7 min or so, turn off heat and add remaining ingredients, mixing thoroughly.  Transfer to a baking dish (unless you have a dish that can go from the stove to the oven), cover with foil, and bake 90 minutes or so.  If the beans are still too soupy, remove foil, turn heat up to 400*, and cook for another 20-30 minutes, adding liquid if beans look dried out.

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