Demi-Glace Honey BBQ Baked Beans
Rated 5 stars by 1 users
Servings
8
We collaborated with our friend and partner, private chef Elise Smith of Coppedge Kitchen, for this easy, absolutely crave-worthy baked beans recipe. Even if beans aren’t typically your thing, you have to give this one a try. Our beef demi-glace adds the perfect restaurant-level flavor upgrade, and our tomato & thyme broth was made for baked beans!
Author:Alysa Seeland
Ingredients
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4 slices no-sugar added bacon, sliced into ½-inch strips
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½ cup yellow onion, diced
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½ cup green bell pepper, diced
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2 cloves garlic, minced
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1 tsp kosher salt
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½ tsp ground black pepper
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3 (15-ounce) cans pinto beans, drained and rinsed
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1/3 cup FOND’s Beef Demi-Glace
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2 Tbsp apple cider vinegar
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2 Tbsp no-sugar added ketchup
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1 Tbsp yellow mustard
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2 Tbsp coconut aminos
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1/3 cup honey + more for drizzling
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1 ½ cups FOND’s Tomato & Thyme Beef Bone Broth
Directions
Preheat the oven to 400°F. Heat a large oven-safe skillet to medium heat. Add the bacon and cook until just crisped, about 5 minutes.
With a slotted spoon, transfer the bacon bits to a clean paper towel, leaving the bacon fat in the pan for the next step.
Add the yellow onion, bell pepper, garlic, salt, and pepper, and sauté for 5 minutes or until just softened.
Add the demi-glace and apple cider vinegar to deglaze the pan, scraping up the brown bits for 1 minute.
Add ketchup, mustard, coconut aminos, and honey, and simmer for 2 minutes or until slightly thickened.
Add the beans and bone broth and bring to a simmer. Once simmering, stir in half of the bacon. Sprinkle the remaining bacon on top of the baked beans.
Drizzle with honey, then transfer to the oven uncovered and bake for 25 minutes, or until warmed and thickened. Serve warm.
