Description
A classic Southern side dish of tender kidney beans slow-cooked with a sweet and tangy molasses-vinegar glaze, perfect for pairing with grilled meats.
Ingredients
Scale
2 cans low-sodium kidney beans
1 onion, chopped
2 cloves garlic
2 tbsp tomato paste
2 tbsp molasses
1 tbsp apple cider vinegar
1 tsp stone-ground mustard
1 tsp smoked paprika
Salt and pepper to taste
Instructions
Preheat oven to 325°F (160°C)
Caramelize onion and garlic until translucent
Add beans, tomato paste, molasses, vinegar, and spices
Simmer for 15 minutes
Spread in a baking dish and bake for 2 hours, stirring halfway
Notes
Toast mustard seeds before grinding for deeper flavor
Let beans rest after baking for better texture
Use leftover herbs for added freshness
- Prep Time: 30
- Cook Time: 120
- Category: Dinner
- Method: Baking
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 15g
- Sodium: 1800mg
- Fat: 1g
- Saturated Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg