Baked Beans with Carrot Jam

• 7 whole Medium Carrots, Grated
• 1/4 cups Brown Sugar
• 1- 1/2 cup Water
• 1 can (15 Oz. Size) Cannelini Beans, Drained
• 2 Tablespoons Dijon Mustard
• 1/4 cups Ketchup
• 1 Tablespoon Orange Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Worchesterchire Sauce
• 1 pinch Salt
• 1 Tablespoon Water

1. Preheat the oven to 425 F.
2. For the carrot jam: Mix the carrots, brown sugar and water in a small saucepan and cook over high heat until the carrots are tender and the water is mostly evaporated, about 20 minutes.
3. Pour into a medium-sized bowl.
4. For the beans: Add the beans ingredients into the carrot jam in the bowl and stir to combine.
5. Pour into a greased Dutch oven and spread out in an even layer.
6. Bake for 20 minutes or until the sauce is thickened and the beans are browned.
7. Enjoy!

carrots, brown sugar, water, cannelini beans, dijon mustard, ketchup, orange juice, soy sauce, worchesterchire sauce, salt, water

Taken from tastykitchen.com/recipes/main-courses/baked-beans-with-carrot-jam/ (may not work)