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Sweet & Spicy Baked Beans
Sweet & Spicy Baked Beans
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From: EatingWell Magazine, July/August 2017
With heat from chipotles in adobo sauce and sweetness from brown sugar, this healthy stovetop baked beans recipe is a spicy twist on the classic. We slashed more than half the sugar and three-quarters of the sodium—and a few hours of cooking time—as compared to a traditional recipe. Serve at your next cookout or BBQ and be prepared for people to rave.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 10 servings
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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 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 brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon chipotle peppers in adobo sauce
- ½ teaspoon salt
- ½ teaspoon ground pepper
Preparation
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Active
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Ready In
- Heat oil in a large saucepan over medium-high heat. Add onion and bacon, if using; cook, stirring occasionally, until browned, 6 to 10 minutes.
- Add beans, water, ketchup, brown sugar, vinegar, chipotle, 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.
- To make ahead: Refrigerate for up to 3 days.
- Serving size: ½ cup each
- Per serving: 191 calories; 4 g fat(0 g sat); 7 g fiber; 32 g carbohydrates; 7 g protein; 5 mcg folate; 0 mg cholesterol; 12 g sugars; 11 g added sugars; 108 IU vitamin A; 2 mg vitamin C; 86 mg calcium; 2 mg iron; 354 mg sodium; 361 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 1 starch, ½ other carbohydrate, 1 lean meat, 1 fat
