Smoky "Baked" Beans

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Smoky "Baked" BeansRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

This global mash-up of a summer classic borrows the ideas of red lentils and maple syrup from celebrated Montreal restaurant Joe Beef and replaces the standard chili sauce with Korean gochujang for a bit of "what is that flavor?" flair.

Serves 10 (serving size: 3/4 cup)


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4 ounces thick-sliced bacon, cut into 1/2-inch squares
1 cup chopped onion
2 tablespoons chopped fresh thyme
5 garlic cloves, minced
5 cups water
3 tablespoons cider vinegar
1/2 cup unsalted ketchup
1/2 cup maple syrup
3 tablespoons lower-sodium soy sauce
2 tablespoons dry mustard
2 tablespoons gochujang (Korean red chile paste)*
1 1/2 cups dried Great Northern beans
1/2 cup dried red lentils


Hands-on: 25 Minutes
Total: 7 Hours, 25 Minutes

1. Heat bacon in a Dutch oven over medium heat. Cook 8 minutes. Add onion, thyme, and garlic to pan. Cook 6 minutes. Add 5 cups water and next 6 ingredients (through gochujang); bring to a boil.

2. Place beans, lentils, and ketchup mixture in a 6-quart slow cooker. Cover and cook on HIGH for 7 hours.

*If you don't have gochujang on hand or want to pass on the slight heat it brings, use tomato paste.

Created date

June 2015

Nutritional Information

Calories 227
Fat 2.8 g
Satfat 0.7 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 11 g
Carbohydrate 40 g
Fiber 7 g
Cholesterol 4 mg
Iron 2 mg
Sodium 334 mg
Calcium 80 mg