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Five-Spice Baked Beans
“In this quick and healthy baked bean recipe, we swap Chinese 5-spice powder and rice vinegar for traditional dry mustard and cider vinegar. Not only does this recipe have half the sugar and three-quarters of the sodium compared to a traditional recipe, it also requires a few hours' less cooking time, making these beans an easy side dish for grilled pork chops or chicken.”
3 tablespoons canola oil
1 large onion, finely chopped
4 slices bacon, chopped (optional)
3 (15 ounce) cans low-sodium navy or great northern beans, rinsed
1½ cups water
¾ cup ketchup
⅓ cup honey
1 tablespoon rice vinegar
1 teaspoon Chinese five-spice powder
½ teaspoon salt
½ teaspoon ground pepper
1Heat oil in a large saucepan over medium-high heat. Add onion and bacon, if using; cook, stirring occasionally, until browned, 6 to 10 minutes.
2Add beans, water, ketchup, honey, vinegar, 5-spice powder, salt and pepper. Bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the beans are very tender and the liquid has thickened, about 30 minutes.