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Side Dish
Mexican
6 - 8 servings
30 minutes
1 hour
2 tablespoons extra virgin olive oil
1 Perfect Sweet Onion from Melissa’s Deluxe Pantry Box, 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 Steamed Six Bean Medley from Melissa’s Deluxe Pantry Box
2 Melissa’s vanilla beans
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.
Vanilla pods should be removed before serving.
