Tangy Baked Beans Recipe

Tangy Baked Beans Recipe photo by Taste of Home

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“Different, delicious and sized exactly right for two people,” is how Dean Copeland in Ochlocknee, Georgia describes this easy, breezy, home-style side dish.

This recipe is:

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Diabetic Friendly

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Tangy Baked Beans Recipe

Prep: 10 min. Bake: 25 min.

Yield: 2 Servings

10 25 35

Ingredients

2 bacon strips, cut into 1-inch pieces
2 tablespoons strong brewed coffee
4 teaspoons brown sugar
1 teaspoon cider vinegar
1/4 teaspoon ground mustard
1/8 teaspoon salt
1 can (8.3 ounces) baked beans, undrained
1/2 cup chopped onion

Directions

In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion.
Drain bacon on paper towels. Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly. Yield: 2 servings.

Nutritional Facts 1/2 cup equals 213 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 741 mg sodium, 36 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 lean meat.

Originally published as Tangy Baked Beans in Cooking for 2 Summer 2006, p33