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Smoky Chipotle Baked Beans

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 23 mins
Total time 1 hr, 10 mins
Yield

Serves 8 (serving size: about 1/2 cup)

You might be surprised to learn that baked beans often contain a good bit of sugar--usually from brown sugar, molasses, and/or ketchup. A classic recipe might have 15g total sugars per 1/2-cup serving; ours contains just 5g (only 2g added from a little maple syrup), allowing the smoky flavors of bacon, chipotle, and smoked paprika to pop.

Ingredients

  • 4 center-cut bacon slices, chopped
  • 1 cup finely chopped onion
  • 2 tablespoons white miso (soybean paste)
  • 4 garlic cloves, minced
  • 1/2 cup unsalted chicken stock
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon chopped canned chipotle chiles in adobo sauce
  • 1 1/2 teaspoons cider vinegar
  • 1/2 teaspoon smoked paprika
  • 3 (15-ounce) cans unsalted navy beans or Great Northern beans
  • 1 (8-ounce) can unsalted tomato sauce

Nutrition Information

  • calories 184
  • fat 1.4 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11 g
  • carbohydrate 33 g
  • fiber 10 g
  • cholesterol 3 mg
  • iron 4 mg
  • sodium 230 mg
  • calcium 115 mg
  • sugars 5 g
  • Est. Added Sugars 2 g

How to Make It

  1. Preheat oven to 350°.

  2. Cook bacon in a 10-inch cast-iron skillet or other ovenproof skillet over medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving drippings.

  3. Add onion to drippings in pan; cook 4 minutes, stirring occasionally. Add miso and garlic; cook 2 minutes, stirring frequently. Stir in stock and remaining ingredients; bring to a simmer. Place pan in oven; bake at 350° for 45 minutes or until sauce is thick. Remove pan from oven; sprinkle beans with bacon.