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. Â Put the molasses, ketchup, mustard, and chiles in a blender and puree. Â 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. Â Now dump that mixture into a 9×13 inch baking dish and level it. Â Shingle the bacon strips over the top. Â Throw the rosemary sprigs on top and bake until the bacon is browned and fat is rendered, about 25 minutes.
