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Curried Baked Beans
“If you're a fan of classic baked beans, give this healthy recipe with curry powder, lime juice and molasses a whirl. These stovetop baked beans also have half the sugar and three-quarters of the sodium compared to a traditional recipe—and take a few hours' less cooking time. Serve with pistachio-crusted pork tenderloin or grilled fish.”
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 molasses
1 tablespoon lime juice
1 teaspoon curry 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, molasses, lime juice, curry 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.