How to Spice Up Baked Beans

Sunny Turmeric-Spiced Baked Beans

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Here's how to spice up baked beans for a brighter, sunnier side.

Justin Chapple

Published on January 16, 2024

Tested by

Melissa Gray

Sunny Turmeric-Spiced Baked Beans — Photo:
Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Active Time:

25 mins

Total Time:

1 hr

Yield:

6 servings

A simple puree of golden tomatoes laced with turmeric and coriander is the key to this brighter take on baked beans. The turmeric adds such a beautiful color living up to its sunny name. Borlotti beans (aka cranberry beans) offer a creamy bite, guanciale adds a rich note that’s balanced by the acidity of the tomatoes, and Calabrian chiles provide warming spice.

Frequently asked questions

What is guanciale?

Guanciale is cured pork jowl. It’s an Italian ingredient that’s most commonly used in classic Roman pasta dishes like carbonara and amatriciana. It has a salty, rich flavor that’s deeply savory. Unlike bacon, it’s not smoked. However, if you can’t find it, slab bacon can be used in its place here — just know it will lend a smoky flavor to the beans.

How do you cook dried beans?

Rinse the beans well, then cook them in well-salted water until tender. Adding aromatics like onion to the pot will add flavor. Save any acidic ingredients like tomatoes until after the beans have become tender (if you add acidic ingredients earlier they will cause the beans to remain tough).

Notes from the Food & Wine Test Kitchen

As the baked beans sit they will thicken slightly. Pulling them from the oven earlier will result in slightly saucier beans, while cooking them for the full 40 minutes will give you slightly creamier results.

Make ahead

The baked beans can be stored, covered in the refrigerator for up to 3 days.

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Ingredients

2 pints Sun Gold cherry tomatoes (about 4 cups)
1/4 cup honey
2 teaspoons kosher salt, divided
4 ounces guanciale or slab bacon, finely chopped (3/4 cup)
2 tablespoons extra-virgin olive oil
1 medium-size (8-ounce) red onion, finely chopped (about 1 cup)
4 medium garlic cloves, finely chopped (about 1 tablespoon)
3 to 4 (1/8-ounce) Calabrian chiles, stemmed (seeded, if desired) and finely chopped (about 1 tablespoon)
1 1/2 teaspoons ground coriander
3/4 teaspoon black pepper
3/4 teaspoon ground turmeric
6 cups cooked and drained borlotti or cranberry beans

Directions

Preheat oven to 375°F. Place tomatoes, honey, and 1 teaspoon salt in a blender; process until smooth, about 1 minute. Set aside, uncovered, at room temperature until ready to use.
Combine guanciale and oil in a large skillet over medium; cook, stirring occasionally, until fat is rendered, about 5 minutes. Add onion and remaining 1 teaspoon salt to skillet; cook, stirring often, until onion is slightly softened and guanciale is beginning to brown but not yet crisp, 5 to 7 minutes. Add garlic, Calabrian chiles, coriander, black pepper, and turmeric; cook, stirring constantly, until mixture is fragrant, about 1 minute. Add tomato mixture to skillet; cook, stirring constantly, until mixture is bubbling, about 1 minute.
Spoon mixture into a 13- x 9-inch baking dish. Add beans, and stir together until well coated. Bake in preheated oven until liquid is slightly reduced and beans are still brothy, 30 to 40 minutes. Let cool 5 minutes. Serve.