Baked Beans With Sweet Potatoes and Chipotles

Name: Baked Beans With Sweet Potatoes and Chipotles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red beans, San Franciscano beans, or pintos, washed, picked over for stones, and soaked in 2 quarts water for 4 hours or overnight; 1 bay leaf; 2 tablespoons extra virgin olive oil; 1 yellow or red onion, chopped; Salt to taste; 2 to 4 garlic cloves (to taste), minced; 1/4 cup tomato paste; 2 tablespoons honey or agave nectar; 2 chipotles in adobo, seeded and minced; 2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut in large dice

Servings: persons

1
Place beans and soaking water in an ovenproof casserole.
2
Add bay leaf and bring to a gentle boil over medium heat.
3
Reduce heat to low, cover and simmer 1 hour.
4
Check beans at regular intervals to make sure they are submerged, and add water as necessary.
5
Meanwhile, heat oven to 300 degrees .
6
Heat 1 tablespoon of the oil in a heavy skillet and add onion.
7
Cook, stirring often, until tender, about 5 minutes.
8
Add a generous pinch of salt and the garlic and cook, stirring, until garlic is fragrant, 30 seconds to a minute.
9
Stir onion and garlic into beans, along with salt to taste, tomato paste, honey or agave nectar, and chipotles, and stir together.
10
Add sweet potatoes and bring back to a simmer, drizzle with remaining olive oil, and place in oven.
11
Bake 1 to 1 1/2 hours, until beans are thoroughly soft and sweet potatoes are beginning to fall apart, checking and stirring from time to time to make sure that beans are submerged.
12
Either add liquid or push them down into the simmering broth if necessary.
13
Remove from heat and serve hot or warm.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 pound red beans, San Franciscano beans, or pintos, washed, picked over for stones, and soaked in 2 quarts water for 4 hours or overnight, 1 bay leaf, 2 tablespoons extra virgin olive oil, 1 yellow or red onion, chopped, and more.

Yes, Baked Beans With Sweet Potatoes and Chipotles 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.

That's it — enjoy your meal!