Chipotle Baked Beans with Pancetta

Chipotle Baked Beans with Pancetta
Chipotle Baked Beans with Pancetta

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Prep time

15m

Total time

5h 0m

Yields

8

Servings

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La Cocina Goya

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

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  • Ingredients
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Ingredients

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1 lb.

GOYA® Navy Beans (dry)

cup

brown sugar

cup

ketchup

1

chopped chipotle chili from 1 can (7 oz.) GOYA® Chiles Chipotles in Adobe Sauce, finely chopped

8 oz.

pancetta, diced

1

large onion, finely chopped

2

green onions, finely sliced

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.

Tip by La Cocina Goya

Substitute diced bacon for pancetta if desired.

Adjust the heat by adding more chipotle chilies to taste.

Recipe Tags

Side Dishes Over 60

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