{ Serves 4 }
Beans are so good at soaking up flavor, and they go with almost anything. I like serving bean casseroles to the crew—the boys are always on massive protein kicks, so beans are quite popular. I also recently started adding ginger to beans—what a match! This is great with roast chicken and an arugula salad.
Extra virgin olive oil
1/4 red onion, finely chopped
1 large thumb-size piece ginger, minced
2 garlic cloves, minced
Three 15-ounce cans beans, drained (I recommend 1 cannellini, 1 pinto, and 1 red kidney)
Leaves from 7 fresh thyme sprigs
1/4 cup apple cider vinegar
2 tablespoons good-quality ketchup
1 tablespoon Dijon mustard
Maldon or other flaky salt
Freshly ground black pepper
1. Preheat the oven to 300°F.
2. Heat a little olive oil in a large saucepan over low heat. Add the onion, ginger, and garlic and sweat for about 4 minutes to get the onion translucent and sweet, which is what you’re looking for.
3. Add the beans, thyme, vinegar, ketchup, and mustard. Cook for another 2 minutes or so, until the mixture comes together. Season with salt and pepper and taste to check the seasoning.
4. Pour the mixture into a baking dish, cover it with foil, and punch a few small holes in the foil. (Be sure to use a large enough baking dish, or the mixture will bubble over and make a mess.) Bake for 1 hour, or until the beans are soft, have soaked up the liquid, and have melded together.
5. Let the casserole sit for a couple of minutes to cool, then serve.