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Sweet & Spicy Baked Beans

  • 25 m
  • 55 m
Carolyn Malcoun
“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.”

Ingredients

    • 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

Directions

  • 1 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.
  • 2 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.
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