Recipe(tried): Inge's Too-Good-For-A-Potluck Baked Beans in Cognac & Thyme

This was shared by Linda on AOL. Yummy, the best!

Inge's Too-Good-For-A-Potluck Baked Beans in Cognac & Thyme

1 stick butter
2 large onions, chopped
12 oz tomato paste
reserved liquid from beans combined with enough water to make 1-1/2 cups, if needed
1/2 cup chopped fresh parsley or basil
1 cup dry red wine
1/2 cup cognac
3 cloves garlic
1 tsp dried thyme
2 bay leaves
salt and freshly ground black pepper, to taste
3 cans white beans, drained (1 lb., 3 oz. each), with liquid saved

Preheat oven to 325 F. In a large saucepan, melt butter and saut chopped onion until translucent. Add rest of ingredients except for beans. Simmer 15-25 minutes, or until thickened and reduced slightly. Add beans and combine thoroughly.

Grease a large bean pot, Dutch oven or covered casserole with olive oil. Add bean mixture. Cover tightly and bake 1-1/2 hours. Remove bay leaves. Serve hot but don't get frantic as it cools down; these are the kind of beans binge-eaters eat cold from the fridge with their hands.

Serves 10 to 12.

Linda's Notes :
I used 4 15-1/2 oz. cans of Goya cannellini beans and didn't add any water, as the total bean liquid equaled 2 cups. Cut back on the tomato paste and find something else to thicken it - molasses?

Used 1 6-oz. can tomato paste and 1/4 cup of light molasses; preferred this version better (used four 15.5 oz. cans of Goya cannellini beans again).

Pam
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