Adam Hickman

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Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •  Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes.

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  •  Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion.

Nutrition Facts

214 calories; fat 7g; saturated fat 2g; cholesterol 12mg; fiber 8g; protein 10g; carbohydrates 29g; sodium 697mg; iron 2mg; calcium 69mg.