Hearty BBQ-Infused Carrots with Savory Beans

1. Preheat oven and prepare carrots

Begin by preheating your oven to 300°F. This slow roasting will tenderize the carrots perfectly.

2. Roast the carrots

Place the trimmed and peeled carrots on a rimmed baking sheet lined with parchment paper. Rub them with 2 tablespoons of olive oil and coat them evenly with 4 tablespoons of BBQ seasoning. Cover the baking sheet with foil and bake the carrots for about 2 hours until they become tender.

3. Cook the beans

While the carrots are baking, drain the soaked beans and place them in a saucepan. Add the kombu, the halved onion, whole garlic cloves, and the dried red chile. Cover the beans with water and bring to a boil. Reduce the heat and let the beans simmer partially covered for 1 to 1.5 hours, until they are tender. In the last 10 minutes of cooking, stir in 1 teaspoon of kosher salt. Once done, drain the beans, reserving 3 cups of the cooking liquid, and discard the kombu, onion, garlic, and chile.

4. Sauté onions and garlic

In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another 2-3 minutes. Stir in the tomato paste and the remaining 1 tablespoon of BBQ seasoning, cooking for 1-2 minutes until the mixture is well combined and fragrant.

5. Combine beans and other ingredients

Add the sautéed onion and garlic mixture to the cooked beans. Stir in the chopped tomatoes with their juices, the Bragg Liquid Aminos, and the reserved bean cooking liquid. Add the rosemary sprig and bay leaf. Simmer the mixture for about an hour until it thickens and the flavors meld together beautifully. Remove the bay leaf before serving.

6. Caramelize the carrots

Once the carrots are tender, increase the oven temperature to 450°F. Uncover the carrots, flip them over, and bake for another 7-10 minutes until they are nicely caramelized.

7. Serve the dish

To serve, spoon the savory beans into bowls and top with the BBQ-infused carrots. Garnish with pikliz and thinly sliced scallions, and season with salt and freshly ground black pepper to taste. Serve with toasted country bread on the side for a hearty and satisfying meal.