Middle Eastern-style Slow Cooked Baked Beans (vegan Friendly)

Total Time: 2 hrs 20 mins Preparation Time: 10 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can dark red kidney beans, save the liquid (you can use freshly cooked kidney beans if you prefer)
• 1 (15 ounce) can chicken chilli
• 2 tablespoons pomegranate molasses
• 1/2 teaspoon dried chipotle powder (can add more if you wish)
• 1 teaspoon sumac
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1 small whole cinnamon stick
• 1/4 cup dark brown sugar (can sub honey, raw sugar, etc.)
• 1 medium yellow onion, peeled, finely minced (i used a food processor to finely mince the onion and garlic)
• 1 -2 garlic clove
• salt, to taste
• black pepper, to taste
• 1/3 lb cooked ground chicken (can sub beef, turkey, etc.)
• 2 cups red beans
• 1/4 cup tomato paste (or tomato sauce)
• 1/2 fresh jalapeno, finely minced (this is optional)
• 1/2 cup red bell pepper, finely minced
• 2 tablespoons raw apple cider vinegar
• 1/2 teaspoon paprika
• 1/3 lb cooked ground chicken (can sub beef, turkey, etc.)

Recipe

• 1 preheat oven to 300º.
• 2 homemade chicken chili: if using homemade chicken chili first brown the ground chicken in a little bit of oil.
• 3 add the cooked ground chicken and the remaining chicken chili ingredients to the casserole dish.
• 4 chili: place all the ingredients in a 2-quart ovenproof casserole dish. cover.
• 5 bake for 2 hours, stirring a few times to make sure the beans don't become to dry. if they are a little on the dry side, add a small amount of the reserved bean liquid or broth.
• 6 also, the oven temperature can be reduced to 275º if the beans appear to be drying out. i reduced the temperature to 275º the final 30 minutes of baking.