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.
To make ahead: Refrigerate for up to 3 days.
1 starch, 1/2 other carbohydrate, 1 lean meat, 1 fat