Curiosity Cola Baked Beans
Ingredients
• 1/3 pound Niman Ranch Guanciale, cut into lardons
• 2 garlic cloves, minced
• 2 15-ounce cans cannellini; rinsed, drained
• 3/4 cup Curiosity Cola • 1 1/2 T apple cider vinegar
• 1 1/2 T molasses
• 2 T tomato paste
• 2 T Dijon mustard
• 1 1/2 teaspoons chili powder
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
Preparation
Preheat oven to 400°F. Cook guanciale in large ovenproof pot over medium heat until crisp, stirring occasionally. (I usually simmer my guanciale in hot water for about 10 minutes before rendering ... use your own judgement). If you don’t do this, go easy on the 1T salt in the ingredients list. Using slotted spoon, transfer guanciale to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 12 minutes. Add garlic; stir 1 minute. Add beans, Curiosity Cola, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in guanciale; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 45 minutes.
