Honey-Chipotle Baked Beans

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.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 7%
  • Fat: 2.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.3g
  • Carbohydrate: 54g
  • Fiber: 9.9g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 709mg
  • Calcium: 88mg

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

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