Total TimePrep: 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/2 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.
Oct 2, 2014
Easy and delicious. Love the flavor.
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.
Apr 25, 2010
Easy to make and the flavor was excelent.
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