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.
Source: EatingWell Magazine, July/August 2017
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Recipe Summary test
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 3 days.
Nutrition Facts
Serving Size:
1/2 cup Per Serving:
198 calories; protein 6.7g; carbohydrates 34.5g; dietary fiber 6.7g; sugars 14.2g; fat 4.3g; saturated fat 0.3g; vitamin a iu 108.4IU; vitamin c 2mg; folate 4.9mcg; calcium 83.1mg; iron 1.9mg; magnesium 58.9mg; potassium 357mg; sodium 350.2mg; added sugar 13g.
Exchanges:
1 starch, 1/2 other carbohydrate, 1 lean meat, 1 fat