My go-to recipe for baked beans. Love the added 'kick' from the peppers. If you don't like spicy, cut back on the adobo.
Blazin' Baked Beans
Chipotle chiles in adobo sauce add smoky-hot depth to these easy-to-make baked beans.
Yield: 21 servings (serving size: 1/2 cup)
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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
- 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
- Preheat oven to 350°.
- 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.
- 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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