Chutney Baked Beans
When served at a bean tasting while creating the recipes for this book, these beans, fragrant with sweet chutney, disappeared faster than any other dish.
NotesVegetarian Variation: Omit the bacon. Cook the onion in 1 tablespoon oil.
Total Timeunder 1 hour
One Pot MealYes
OccasionFamily Get-together, game day
Recipe Courseside dish
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free
- ¼ cup diced slab bacon
- 1 medium onion, chopped (about 1 cup)
- 1/3 cup mango chutney
- ¼ cup white vinegar
- ¼ cup water
- 1 tablespoon mustard
- ½ teaspoon salt
- 2 cups cooked white beans, drained
Heat the bacon in an ovenproof casserole over low heat until its fat is released and the bacon begins to brown. Add the onion and saute, stirring constantly, until the onion is golden, about 5 minutes.
Heat the oven to 350° F. Stir in the chutney, vinegar, water, mustard, and salt. Bring to a boil, stir in the beans, return to a boil, cover, and bake 20 to 30 minutes or until they are bubbly and the top is crisp.
1994 Bonnie Tandy Leblang