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Suggest a better descriptionPreheat the oven to 350°F.
In a dry sauté pan, add the apples and onions.
Cover and cook over high heat, stirring frequently, until they brown, about 10 minutes.
Add the chipotle powder and paprika and cook until fragrant, about 2 more minutes.
Once the onions and apples are caramelized (they should be the color of caramel), add the tomato paste and let it brown, about 1-2 minutes. (The tomato paste will turn a dark, brick-red color when it caramelizes.)
Pour the vinegar into the pan.
Using a wooden spoon, deglaze the pan, scraping up any bits from the bottom.
Continue to cook for 2 minutes until the vinegar has evaporated.
Add the dates, garlic, mustard, and 2 cups of water to the pan and bring to a simmer.
Simmer uncovered until the liquid is reduced by half, for about 7 minutes.
Turn off the heat and transfer the mixture to a blender.
Stir in the molasses and salt and puree until smooth.
In a 9 x 9 baking dish combine the beans with the Chipotle Barbecue Sauce.
Cover, place the dish on a baking sheet pan (in case there’s dripping), and bake for 30-60 minutes. Remove the cover during the last 15-20 minutes.
Serve warm and enjoy.
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Serving Size: 1 (494g) | ||
Recipe Makes: 1 | ||
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Calories: 31 | ||
Calories from Fat: 7 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.1mg | 3 % | |
Potassium 128.4mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 4.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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