Sweet and Spicy Baked Beans

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

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 12%
  • Fat: 3.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 9.8g
  • Carbohydrate: 42.7g
  • Fiber: 11.3g
  • Cholesterol: 4mg
  • Iron: 3.2mg
  • Sodium: 316mg
  • Calcium: 107mg

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

  1. 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.
  2. Preheat oven to 350°.
  3. 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.
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