Baked Beans with Carrot Jam Recipe

Name: Baked Beans with Carrot Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 whole Medium Carrots, Grated; 1/4 cups Brown Sugar; 1- 1/2 cup Water; 1 can (15 Oz. Size) Cannelini Beans, Drained; 2 Tablespoons Dijon Mustard; 1/4 cups Ketchup; 1 Tablespoon Orange Juice; 1 Tablespoon Soy Sauce; 1 Tablespoon Worchesterchire Sauce; 1 pinch Salt; 1 Tablespoon Water

Servings: persons

7 whole Medium Carrots, Grated
1/4 cups Brown Sugar
1- 1/2 cup Water
1 can (15 Oz. Size) Cannelini Beans, Drained
2 Tablespoons Dijon Mustard
1/4 cups Ketchup
1 Tablespoon Orange Juice
1 Tablespoon Soy Sauce
1 Tablespoon Worchesterchire Sauce
1 pinch Salt
1 Tablespoon Water

1
Preheat the oven to 425 F.
2
For the carrot jam: Mix the carrots, brown sugar and water in a small saucepan and cook over high heat until the carrots are tender and the water is mostly evaporated, about 20 minutes.
3
Pour into a medium-sized bowl.
4
For the beans: Add the beans ingredients into the carrot jam in the bowl and stir to combine.
5
Pour into a greased Dutch oven and spread out in an even layer.
6
Bake for 20 minutes or until the sauce is thickened and the beans are browned.
7
Enjoy!

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 whole Medium Carrots, Grated, 1/4 cups Brown Sugar, 1- 1/2 cup Water, 1 can (15 Oz. Size) Cannelini Beans, Drained, and more.

Yes, Baked Beans with Carrot Jam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Beans with Carrot Jam

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