Borlotti Baked beans

Serves 8


  • 6 slices of thick-cut bacon, cut into ½-inch pieces
  • 1 medium onion, diced
  • One 18.3 ounce jar of jovial crushed tomatoes
  • ¼ cup packed brown sugar
  • ¼ cup molasses
  • ½ teaspoon smoked paprika
  • ½ teaspoon dry mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • Three 13-ounce jars jovial borlotti beans, drained


  1. Preheat the oven to 325°F.
  2. In a 10-inch cast iron skillet, cook bacon over medium-low heat until the edges just begin to brown. With a slotted spoon, remove the bacon and set aside. Add onions to the skillet and cook for 2 minutes until they begin to soften.
  3. Stir in the tomatoes, brown sugar, molasses, paprika, dry mustard, salt, and pepper.
  4. Add the beans and gently stir until well incorporated.
  5. Stir in the reserved bacon and bake for 45 minutes until bubbly and the sauce has thickened.
  6. Let rest for 15 minutes and serve.

Additional Tips

If you prefer a vegetarian baked bean, you can omit the bacon and cook the onions in 1 tablespoon of  jovial reserve blend extra virgin olive oil.