Publisher Photo
Publisher Photo
Two types of beans, jalapeno pepper and a little liquid smoke help these beans steal the show at potlucks and other get-togethers. "Whether served with a summer barbecue or winter ham dinner, this recipe makes an ideal side dish," promises Erin Anderson of Far Hills, New Jersey.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 1 cup chopped onion
  • 1 medium jalapeno pepper, seeded and chopped
  • 2 teaspoons olive oil
  • 1/2 cup water
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon Liquid Smoke, optional
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained

Directions

In a nonstick skillet, saute the onion and jalapeno in oil until onion is tender. Remove from the heat. In a large bowl, combine the water, ketchup, brown sugar, molasses, mustard, chili powder and Liquid Smoke if desired. Stir in the beans and onion mixture.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 hour or until beans are bubbly and as thick as desired. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Molasses Baked Beans in Light & Tasty October 2005, p63

Nutritional Facts

1/2 cup: 191 calories, 2g fat (0 saturated fat), 0 cholesterol, 422mg sodium, 37g carbohydrate (14g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

  • 1 cup chopped onion
  • 1 medium jalapeno pepper, seeded and chopped
  • 2 teaspoons olive oil
  • 1/2 cup water
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon Liquid Smoke, optional
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  1. In a nonstick skillet, saute the onion and jalapeno in oil until onion is tender. Remove from the heat. In a large bowl, combine the water, ketchup, brown sugar, molasses, mustard, chili powder and Liquid Smoke if desired. Stir in the beans and onion mixture.
  2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 hour or until beans are bubbly and as thick as desired. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Molasses Baked Beans in Light & Tasty October 2005, p63

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Reviews forBaked Bean

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l2bake User ID: 2030987 130130
Reviewed Oct. 2, 2014

"Easy and delicious. Love the flavor."

MY REVIEW
jmkasprak User ID: 2880256 65922
Reviewed Jun. 1, 2013

"Oh yes, I will definitely make this recipe again! I overdid it a bit on the heat because I had pinto beans with jalepenos, but we all loved them."

MY REVIEW
davidodellsherman User ID: 3569098 147106
Reviewed Apr. 25, 2010

"Easy to make and the flavor was excelent."

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