Ingredients

• 1/4 cup Organic Canola Oil + 3 Tbsp, divided
• 1-1/2 cups Yellow Onion chopped (about 1 large)
• 2 Tbsp canned Chipotles in Adobo chopped
• 1 Bay Leaf
• 2 cup Cranberry Beans
• 6 cups Water
• 2 Tbsp Paprika
• 1 tsp Salt
• 2 cups Yellow Onion thinly sliced (1 large)

Instructions

1. Heat 1 Tbsp canola oil in a medium pot over medium-high heat. Add chopped onion and sauté until soft, about 5 minutes.
2. Add diced chipotles, adobo sauce, bay leaf, Bob’s Red Mill Cranberry Beans and water. Cover, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until beans are soft 60 – 80 minutes. Remove from heat. While beans are cooking, preheat oven to 400°F.
3. In a small sauté pan, heat ¼ cup canola oil over medium heat. Add paprika and stir until fragrant, 1 – 2 minutes. Add to beans along with salt and mix well. Remove bay leaf from beans.
4. In a medium sauté pan, heat the remaining 2 Tbsp of oil over medium heat. Add sliced onion and cook until soft, about 5 – 10 minutes.
5. Transfer beans to a 9x9-inch baking pan and top with sautéed sliced onions. Bake until the top is crusty, about 30 minutes. Cool 15 minutes before serving.