Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Dress up canned baked beans with flavor and richness--and minimal added fat--with this quick and simple dish. Since the sodium is high, use organic canned beans to keep sodium levels in check.

Jennifer Martinkus
Recipe by Cooking Light July 2006

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Preheat oven to 300°.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

  • Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Nutrition Facts

286 calories; calories from fat 7%; fat 2.2g; saturated fat 0.1g; mono fat 1.2g; poly fat 0.6g; protein 8.3g; carbohydrates 54g; fiber 9.9g; iron 2mg; sodium 709mg; calcium 88mg.
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