Smoky Baked Beans with Pomegranate Molasses

recipe
Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 181
Caloriesfromfat 11 %
Fat 2.3 g
Satfat 0.1 g
Monofat 1.1 g
Polyfat 0.8 g
Protein 4.7 g
Carbohydrate 35.5 g
Fiber 5.5 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 442 mg
Calcium 48 mg

Ingredients

1 tablespoon canola oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/3 cup ketchup
1/4 cup pomegranate juice
2 tablespoons brown sugar
3 tablespoons pomegranate molasses
3/4 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked Spanish paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Cooking spray

Preparation

Preheat oven to 325°.

Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.

Sarah Lacamoire,

Cooking Light

November 2005
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