Tangy Baked Beans Recipe

5 1
Tangy Baked Beans Recipe
Tangy Baked Beans Recipe photo by Taste of Home
Publisher Photo

Tangy Baked Beans Recipe

Be the first to add a review
5 1
Publisher Photo
“Different, delicious and sized exactly right for two people,” is how Dean Copeland in Ochlocknee, Georgia describes this easy, breezy, home-style side dish.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 the 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.
Originally published as Tangy Baked Beans in Cooking for 2 Summer 2006, p33

Nutritional Facts

1/2 cup: 213 calories, 5g fat (2g saturated fat), 14mg cholesterol, 741mg sodium, 36g carbohydrate (19g sugars, 7g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 lean meat.

  • 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
  1. 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 the beans and onion.
  2. 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.
Originally published as Tangy Baked Beans in Cooking for 2 Summer 2006, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTangy Baked Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review