I love these beans. The pomegranate molasses is a must! I will use cranberry juice if I don't have pom juice on hand.
Smoky Baked Beans with Pomegranate Molasses
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)
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Amount per serving
- Calories: 181
- Calories from fat: 11%
- Fat: 2.3g
- Saturated fat: 0.1g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.8g
- Protein: 4.7g
- Carbohydrate: 35.5g
- Fiber: 5.5g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 442mg
- Calcium: 48mg
- 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
- 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.
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