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Smoky Baked Beans with Pomegranate Molasses

Yield 8 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

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

  3. 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.