Sweet and Spicy Baked Beans

Sweet and Spicy Baked Beans Recipe
Randy Mayor; Leigh Ann Ross
Beans are one of the most economical sources of protein and fiber. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 233
Caloriesfromfat 12 %
Fat 3.1 g
Satfat 1 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 9.8 g
Carbohydrate 42.7 g
Fiber 11.3 g
Cholesterol 4 mg
Iron 3.2 mg
Sodium 316 mg
Calcium 107 mg

Ingredients

1 pound dried navy beans
4 bacon slices, cut into 1/2-inch pieces
1 cup diced onion (1 small)
1 tablespoon tomato paste
1/3 cup light molasses
1/4 cup packed dark brown sugar
3 tablespoons minced jalapeño pepper (about 1)
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 cups water, divided
1 teaspoon salt

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

Preheat oven to 350°.

Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.

Note:

Jaime Harder, MA, RD,

Cooking Light

October 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note