Baked Bean Recipe
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.
- 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.
1/2 cup equals 191 calories, 2 g fat (trace saturated fat), 0 cholesterol, 422 mg sodium, 37 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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