- 14 Oz White or pinto beans.
- 1/3 Cup brown sugar.
- 2 Tablespoons molasses.
- 2/3 Lb Bacon.
- 1 Onion.
- 1 Carrot.
- 2 Garlic cloves.
- ½ Cup tomato sauce.
- Mild olive oil, 0.4°.
- 1 Tablespoon mustard.
- 3 Cloves.
Place the beans to soak overnight, for 12 hours, in cold water.
Chop the onion, carrot and garlic into a fine brunoise.
Heat a dash of olive oil in a Stainless steel Magefesa Sibaris casserole. Cook carrots, onions and garlic until soft.
Cut bacon into strips or cubes. When vegetables are ready, add bacon pieces to pot and give it a quick stir fry. Add tomato sauce and cook over low heat for about 5 minutes.
Dissolve sugar and molasses in a little warm water. Add mixture to pot and then the beans.
Cover with cold water. Stir in the tablespoon of mustard and the cloves.
Bring to a boil, frequently spooning off the impurities that rise to the surface. Let simmer for about 15 minutes.
Cover pot and place into the oven at 320°F. Cook for 1 h 45 minutes to 2 hours.
Check the beans for doneness. Taste to rectify seasoning if necessary.
You can provide the beans with a spicy touch by adding a few chilies, or cayenne pepper to the vegetable sofrito sauce.