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#10DaysofTailgate: Smoky Karma Stovetop Beans


Thanks to a trio of sponsor deliciousness, I am bringing these Smoky Karma Stovetop Beans to our #10DaysofTailgate party. You can heap these onto to hot dogs or spoon them over nachos. We just ate them straight from a bowl. Thanks to event sponsors: Bob's Red MillIntensity Academy, and Not Ketchup* for the great ingredients to make this dish extra special.



Ingredients

  • 1 lb 13 oz dried beans (I used Bob's Red Mill 13- Bean Soup Mix)
  • water
  • 4 oz pancetta
  • 1 onion, peeled and diced
  • 4 C vegetable broth
  • 4 C beef broth
  • 1/4 C Not Ketchup's Smoky Date
  • 1/4 C raw agave nectar
  • 2 T apple cider vinegar
  • 1 T Carrot Karma Hot Sauce by Intensity Academy
  • freshly ground salt, to taste
  • freshly ground pepper, to taste


Procedure
Place your dried beans in a pot and cover with, at least, 2" of water. Let soak overnight. Drain the beans and rinse them.

Slice your pancetta as thinly as you can.



In a large souppot, saute your onions and pancetta slices until the onions are translucent and the pancetta is cooked but not crisped.


Add the beans to the pot. Pour in the broth and bring to a boil. Reduce heat to a simmer and let cook for 60-90 minutes, until beans are just tender. Add boiling water to beans if they begin to dry out during cooking.

Stir in the Not Ketchup, agave, vinegar, and Carrot Karma sauce. Simmer for another 30-40 minutes until thickened. Season to taste with salt and pepper. Serve hot.



Here's what the rest of the crew brought to the table...

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie           
Vegified Hot “Wings”  by Curious Cuisiniere            
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections               
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains 
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures     
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles               
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy         
Vegetarian Pumpkin Chili by The Pajama Chef                      
Beef Kabobs by A Day in the Life on the Farm      


Thanks, again, Bob's Red MillIntensity Academy, and Not Ketchup*- just three of the #10DaysofTailgate sponsors - for ingredients used in this recipe.

 

*Full Disclosure: I received 1 bag of 13 Bean Soup Mix from Bob's Red Mill, 1 complimentary bottle of Carrot Karma Hot Sauce by Intensity Academy, and 1 complimentary bottle of Smoky Date Not Ketchup Dipping Sauce for participating in #10DaysofTailgate. Feel free to use whatever beans, hot sauce, and ketchup you have on-hand. All comments are 100 % accurate and 100% my own.

Comments

  1. Great tailgate recipe. I can't believe it is almost over!!

    ReplyDelete
  2. Oh-my-goodness---I can imagine the flavors here with the bacon and date Not Ketchup. Truly a YUM!

    ReplyDelete
  3. I bet the 13 beans give this recipe great texture. And of course great flavor from the Not Ketchup and Carrot Karma combo.

    ReplyDelete
  4. Mmmm... that looks like an amazing combination of flavors and textures!! Awesome ingredient combination!

    ReplyDelete
  5. Wow what a great way to use those beans!

    ReplyDelete

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