Honey-Chipotle Baked Beans

Honey-Chipotle Baked Beans Recipe
Dress up canned baked beans with flavor and richness--and minimal added fat--with this quick and simple dish. Since the sodium is high, use organic canned beans to keep sodium levels in check.
4

Worthy of a special occasion

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 286
Caloriesfromfat 7 %
Fat 2.2 g
Satfat 0.1 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 8.3 g
Carbohydrate 54 g
Fiber 9.9 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 709 mg
Calcium 88 mg

Ingredients

Cooking spray
1/2 cup minced shallots (about 5 ounces)
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotle chiles, canned in adobo sauce, seeded and chopped
2 (28-ounce) cans baked beans

Preparation

Preheat oven to 300°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Note:

Jennifer Martinkus,

July 2006
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