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Barbecued Baked Beans Recipe

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To dress up convenient canned pork and beans, our Test Kitchen starts with bottled barbecue sauce, then stirs in brown sugar, vinegar, liquid smoke and spices. These hearty oven-baked beans will perk up your next summer picnic.
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours
MAKES:11 servings
TOTAL TIME: Prep: 5 min. Bake: 1-1/2 hours
MAKES: 11 servings

Ingredients

  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 4 cans (15 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chili powder
  • 2 tablespoons finely chopped jalapeno pepper
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/8 teaspoon Liquid Smoke, optional

Nutritional Facts

One serving (1/2 cup) equals 205 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 656 mg sodium, 38 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

Directions

  1. In a Dutch oven, saute onion and garlic in oil until tender. Stir in the next eight ingredients. Add the Liquid Smoke if desired.
  2. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until thickened and bubbly. Yield: 11 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Barbecued Baked Beans in Light & Tasty June/July 2003, p13

Nutritional Facts

One serving (1/2 cup) equals 205 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 656 mg sodium, 38 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

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Reviewed Aug. 17, 2014

"Very good!"

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