Smoky Barbecue-Glazed Carrots with Creamy White Bean Ragout

1. Preheat Oven and Prepare Carrots

Preheat your oven to 300°F and line a baking sheet with parchment paper. While the oven is warming up, prepare the carrots by spreading them out on the lined baking sheet. Rub the carrots with 2 tablespoons of extra-virgin olive oil and 4 tablespoons of BBQ seasoning. Cover the baking sheet tightly with aluminum foil and place it in the oven. Bake the covered carrots for 2 hours.

2. Cook the Beans

While the carrots are baking, drain the soaked beans and transfer them to a medium saucepan or Dutch oven. Add the kombu, one halved onion, whole garlic cloves, and the dried red chile. Fill the pot with enough water to cover the beans by about 2 inches and bring it to a boil. Once boiling, reduce the heat to a simmer, partially cover the pot, and let the beans cook for 1 to 1½ hours. In the last 10 minutes of cooking, add 1¼ teaspoons of kosher salt. When the beans are tender, drain them, reserving 3 cups of the cooking liquid. Discard the kombu, onion, garlic, and chile.

3. Sauté Onion and Garlic

Next, warm the remaining tablespoon of olive oil in a medium skillet over medium heat. Finely dice the other half of the onion and add it to the skillet. Sauté the onion for about 5 minutes until it begins to soften, then add minced garlic and ¼ teaspoon of salt. Cook the garlic for 2-3 minutes until it is fragrant. Stir in the tomato paste and the remaining 1 tablespoon of BBQ seasoning, cooking until the paste sticks to the bottom of the skillet, which should take about 1-2 minutes.

4. Prepare Tomato Mixture

Add the chopped tomatoes and Bragg Liquid Aminos, then let the mixture simmer for about 5 minutes until it thickens.

5. Combine Beans and Tomato Mixture

Return the drained beans to the pot and pour in the tomato mixture from the skillet. Add the reserved bean cooking liquid, the rosemary sprig, and the bay leaf. Simmer the mixture for about 1 hour. Afterward, remove and discard the bay leaf.

6. Roast the Carrots

Once the carrots have finished their initial baking, increase the oven temperature to 450°F. Uncover the carrots, flip them over, and roast them for an additional 7-10 minutes until they are caramelized and slightly charred.

7. Serve the Dish

To serve, ladle the creamy white bean ragout into bowls and top with the smoky barbecue-glazed carrots. Garnish with pikliz and thinly sliced scallions. Season with freshly ground black pepper and serve alongside toasted country bread.