Baked Beans with Pomegranate Molasses, Walnuts and Chard

Page: www.nytimes.com/2013/03/20/health/baked-beans-with-pomegranate-molasses-recipes-for-health.html?ref=health&_r=2&

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Recipe Reviews

These baked beans were much more similar to traditional baked beans than I expected. I hoped that the pomegranate molasses flavor would really stand out, but it did not--perhaps due to the brand (Carlo) that I used. The beans are flavorful, though. I cooked these in my slow cooker instead of cooking covered in the oven the day before I wanted to eat them. The next day, I put half of the beans in a covered casserole dish, and heated them in the oven for about 30 minutes. Once the beans were bubbling, I added the chard and chopped walnuts. I served the beans on top of grilled portabella mushrooms. I also plan to serve them with grilled Italian veggie sausages. A note of caution: this recipe makes a ton! Perhaps consider cutting it in half unless you are planning to serve a small army.

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