The original recipe called for the mixture to be spread among 4 separate dishes, however I made it in one big casserole dish - which worked just fine. I actually used small cans which did not quite equal the three large cans. I attribute that fact to the super spiciness. Next time, I will use the big cans.
This recipe is definitely a keeper!
Tyler Florence's Ultimate Baked Beans
(very slightly adapted)
1/2 cup molasses
1/2 cup ketchup
1/4 cup Dijon mustard
1 canned chipotle chiles in adobo
3 big (28-ounce) cans cannelloni beans, drained and rinsed
Kosher salt and freshly ground black pepper
8 slices of pancetta
Leaves from 4 fresh rosemary sprigs
Extra-virgin olive oil
Preheat the oven to 350 degrees F.
Put the molasses, ketchup, mustard, and chiles in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly amongst individual crocks. Top with pancetta (trying to cover most of the surface), sprigs of rosemary and drizzle extra-virgin olive oil all over.
Bake in the oven until the bacon is browned and fat is rendered, about 40 minutes.