Blazin' Baked Beans

Becky Luigart-Stayner

Chipotle chiles in adobo sauce add smoky-hot depth to these easy-to-make baked beans.

Yield: 21 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 22%
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.7g
  • Carbohydrate: 24.9g
  • Fiber: 5.1g
  • Cholesterol: 5mg
  • Iron: 1.9mg
  • Sodium: 520mg
  • Calcium: 49mg

Ingredients

  • 1/4 pound finely diced bacon slices (raw)
  • 1 1/2 cups chopped onion
  • 1/3 cup packed dark brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons finely chopped chipotle chile, canned in adobo sauce
  • 5 (16-ounce) cans navy beans, rinsed and drained
  • 1 (18-ounce) jar low-sodium barbecue sauce
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan, and set bacon aside. Add onion to drippings in pan; sauté 3 minutes.
  3. Combine bacon, onion, and remaining ingredients except cooking spray in a large bowl; toss well. Spoon the bean mixture into a 13 x 9-inch or 2 1/2-quart baking dish coated with cooking spray. Bake at 350° for 45 minutes.
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