Recipe courtesy Tyler Florence

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

1/2 cup molasses
1/4 cup ketchup
2 tablespoons Dijon mustard
2 canned chipotle chiles in adobo
3 big (28 ounce) cans cannelloni beans
Kosher salt and freshly ground black pepper
6 slices pancetta
6 fresh rosemary sprigs

Preheat the oven to 350 degrees F.  Put the molasses, ketchup, mustard, and chiles in a blender and puree.  Scrape that into a big bowl, add the beans, season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture.  Now dump that mixture into a 9×13 inch baking dish and level it.  Shingle the bacon strips over the top.  Throw the rosemary sprigs on top and bake until the bacon is browned and fat is rendered, about 25 minutes.

Tags: baked beans