ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoky "Baked" Beans

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 7 hrs, 25 mins
Yield

Serves 10 (serving size: 3/4 cup)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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