Beans

Fava Beans with Tomato and Onion

4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
2 cups sliced, halved plum tomatoes (about 4)
1 cup vertically sliced sweet onion
1 tablespoon red wine vinegar
2 teaspoons extravirgin olive oil
1 teaspoon minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 teaspoon sugar
1/2 teaspoon red wine vinegar
1/8 teaspoon salt

Preheat oven to 425°. Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

Combine beans, tomatoes, and next 6 ingredients (through black pepper) in a 13 x 9-inch baking dish coated with cooking spray, tossing well. Bake at 425° for 20 minutes, stirring once.

Combine sugar, 1/2 teaspoon vinegar, and 1/8 teaspoon salt in a small bowl, stirring until sugar dissolves. Drizzle over bean mixture, tossing gently to coat.

Amber Ale Baked Beans

2 cups water
4 (16-ounce) cans low-sodium pinto beans, rinsed and drained
2 bay leaves
1 (14-ounce) can fat-free, less-sodium chicken broth
1 medium yellow onion, peeled and quartered
2 bacon slices (uncooked), chopped
2 cups chopped yellow onion (about 2 medium)
1 tablespoon minced garlic
2 teaspoons chili powder
3/4 cup no salt-added ketchup
1/3 cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle amber ale (such as Redhook)
Cooking spray

Preheat oven to 300°. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.