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Tangy Baked Beans

 Tangy Baked Beans
“Different, delicious and sized exactly right for two people,” is how Dean Copeland in Ochlocknee, Georgia describes this easy, breezy, home-style side dish.
2 ServingsPrep: 10 min. Bake: 25 min.

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,

2 of 2

Tangy Baked Beans (continued)

Nutritional Facts: 1/2 lean meat.