House Works: Baked Beans

In this House Works, Chef Judy Gilliard joins us in the kitchen with a recipe for using nutritious great northern beans.

Bourbon Baked Beans with Maple Balsamic
Chef Judy Gilliard
Servings: 10

2 tablespoons olive oil, Oliverde garlic infused
2 medium carrot, chopped fine
2 stalks celery, chopped fine
1 small onion, chopped fine
2 teaspoons turbinado sugar
1 2/3 tablespoons olive oil, Oliverde Harissa
45 ounces great northern beans, canned, drained and rinsed
1/2 cup bourbon
1/2 cup ketchup
3 1/3 tablespoons balsamic vinegar, Oliverde Maple

Heat olive oil in a dutch oven. Add carrots, celery, and onion and saute until soft. Add turbinado sugar and stir until caramelized
about 20 minutes. Mix in Harissa olive oil.

Add bourbon and maple balsamic and stir over medium heat for 1 minute. Add ketchup and mix in. Add beans and gently mix in.

Place in a preheated over of 350 degrees and bake for 30 minutes.

Per Serving (excluding unknown items): 245 Calories; 6g Fat (22.1% calories from fat); 10g Protein; 34g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 160mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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