Ingredients
2 tablespoons
Extra Virgin Olive Oil
1 Melissa’s Perfect Sweet Onion, sliced thin
½ pound
Smoked Bacon, diced
3 Dried Chipotle Chiles (Don Enrique Brand), stems and seeds removed
¾ cup Maple
Syrup
1 tablespoon Chipotle in Adobo, minced
2 tablespoons
Tomato Paste
¼ cup Ketchup
¼ cup Brown
Sugar, packed
1 teaspoon
Kosher Salt
1 teaspoon
Freshly Ground Pepper
2 packages Melissa’s Steamed Six Bean Medley
2 Melissa’s Vanilla Beans
Directions
Preheat the
oven to 250ºF.
In a cast
iron pan or Dutch oven, heat the olive oil over medium high heat. Add the
onions and caramelize them while stirring occasionally. Add the bacon and cook
until crispy. Stir in the dried chiles, maple syrup, chipotle in adobo, tomato
paste, ketchup, brown sugar, salt and pepper. Add the beans to the pan. Add 1 ½
cups of water to the pan. Split
the vanilla bean pods in half lengthwise and scrape out the seeds. Add the
seeds and the pods to the pan. Bring everything to a boil and then cover and place
in the oven. Bake for 1 hour. Serve hot. Makes about 6-8 servings.
*Note: Vanilla pods should be removed before serving