Chipotle Baked Beans with Pancetta

Name: Chipotle Baked Beans with Pancetta
Prep time: 15M
Total time: 300M
Yield: 8 Servings
Ingredients: 1 GOYA® Navy Beans (dry); ⅔ cup brown sugar; ⅓ cup ketchup; 1 chopped chipotle chili from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped; 8 pancetta, diced; 1 large onion, finely chopped; 4 GOYA® Minced Garlic; 2 green onions, finely sliced

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These sweet, smoky beans cook in a slow cooker for no-fuss preparation.

Total Time

300m

Prep Time:15m

Yields:8 Servings

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Ingredients

GOYA® Navy Beans

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⅔ cup

brown sugar

⅓ cup

ketchup

chopped chipotle chili from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped

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pancetta, diced

large onion, finely chopped

GOYA® Minced Garlic

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green onions, finely sliced

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Directions

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Step 1

Rinse beans; soak in water overnight. Drain and place in slow cooker (4.5- to 6- quart pot). Stir in brown sugar, ketchup and chipotle chili; set aside.

Step 2

In skillet, cook pancetta, onion and garlic over medium heat for 8 to 10 minutes or until onions are soft and pancetta is lightly crisp. Scrape into slow cooker. Stir in 2½ cups boiling water. Cover and cook on HIGH until beans are tender, about 5 or 6 hours. Sprinkle with green onions before serving.

• Substitute diced bacon for pancetta if desired.

• Adjust the heat by adding more chipotle chilies to taste.

Products in this Recipe

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Navy Beans

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Chipotle Peppers in Adobo Sauce

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Minced Garlic

• Substitute diced bacon for pancetta if desired. • Adjust the heat by adding more chipotle chilies to taste.

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