6 servings kosher salt and pepper black freshly ground
28 ounce big cans cannelloni beans drained and rinsed canned
0.5 cup blackstrap molasses
6 servings olive oil extra-virgin
8 slices pancetta
1 Leaves from 6 rosemary sprigs fresh
Equipment
bowl
oven
blender
Directions
Watch how to make this recipe.
Special equipment: 4 individual crocks
Preheat the oven to 350 degrees F.
Put the molasses, ketchup, mustard, and chiles in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly amongst individual crocks. Top each crock with a piece of pancetta, sprig of rosemary and a drizzle of extra-virgin olive oil.
Bake in the oven until the bacon is browned and fat is rendered, about 25 minutes.
