Baked Beans in Tomato Sauce

Ingredients

• 1 pound dry cannellini, borlotti or Great Northern beans
• 1 tablespoon extra virgin olive oil
• 1/4 pound bacon or pancetta, roughly chopped
• 1/2 medium onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon fresh sage, minced
• 1/2 to 1 teaspoon chile flakes
• 2 tablespoons honey
• 1/4 cup tomato paste
• 1 15-ounce can crushed tomatoes or tomato sauce
• 2 cups beef or chicken stock
• Salt
• 1/2 cup chopped fresh parsley
• 2 tablespoons balsamic vinegar

Directions

1. Start by soaking the beans in water. You can cover them with two inches of water and leave them overnight, or pour boiling water over them and let them sit for an hour.
2. Drain the beans, transfer them to a medium-sized pot, and add enough water to cover them by 2 inches. Bring the pot to a gentle simmer, put on the lid, lower the heat, and cook at a low simmer until the beans are just tender enough to eat, about 1 hour, give or take 15 minutes or so depending on the age of the beans. Older beans will need more time.
3. Heat the oven to 325 degrees F. Set a 3 or 4 quart heavy-bottomed, oven-proof pot with a lid, such as a Dutch oven, over medium heat and warm the olive oil. Add the bacon or pancetta and let it cook gradually until it is lightly browned and crisp.
4. Stir in the chopped onions and raise the heat to medium-high. Cook, stirring frequently, until the onions start to brown, using a wooden spoon to loosen the browned bits from the bottom of the pot as you go.
5. Add the garlic, chile flakes, and sage, and cook for 1-2 minutes. Stir in the honey and tomato paste until everything is well mixed. Add the tomatoes or tomato sauce and the stock, then bring the mixture to a simmer. Taste and season with salt if it needs it.
6. Drain the beans and stir them into the pot. Cover the pot and bake in the 325 degrees F oven for 1 hour and 15 minutes. If the beans still seem a little too loose and saucy, uncover the pot and bake for 15 minutes more.
7. The final cooking time depends on a few things, especially how tender the beans became during their first simmer. If they are still somewhat firm when they go into the oven, they may need several hours to soften after the tomato and honey are added.
8. Just before serving, carefully stir in the chopped parsley and balsamic vinegar. Taste again for salt, adding more as needed. Serve hot or at room temperature.