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Baked Bean

 Baked Bean
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.
9 ServingsPrep: 20 min. Bake: 1 hour


  • 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


  • 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.
Nutritional Facts: 1/2 cup equals 191 calories,

2 of 2

Baked Bean (continued)

Nutritional Facts: 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.