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Fiery Chipotle Baked Beans

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 10 servings (serving size: 1/2 cup)
Molasses sweetens the beans, vinegar adds tang, and the chipotle chile powder makes them spicy.

Ingredients

  • 4 ounces chorizo, thinly sliced
  • 2 1/2 cups chopped onion
  • 1 cup fat-free, less-sodium chicken broth
  • 1/3 cup packed brown sugar
  • 1/3 cup cider vinegar
  • 1/3 cup bottled chili sauce
  • 1/3 cup dark molasses
  • 2 teaspoons dry mustard
  • 2 teaspoons chipotle chile powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained

Nutrition Information

  • calories 245
  • caloriesfromfat 20 %
  • fat 5.4 g
  • satfat 1.8 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 10.3 g
  • carbohydrate 40 g
  • fiber 8 g
  • cholesterol 10 mg
  • iron 3.6 mg
  • sodium 639 mg
  • calcium 135 mg

How to Make It

  1. Preheat oven to 325°.

  2. Heat a Dutch oven over medium-high heat. Add chorizo; sauté 2 minutes. Add onion; sauté 5 minutes, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.