Recipe:

Classic Baked Beans

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Serves 6 to 8

Assembling baked beans from scratch is not hard, and the resulting delicious flavor makes it worth it. Beans can be assembled ahead of time and baked just before serving.

Ingredients

3 slices nitrate-free bacon, roughly chopped
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 to 2 tablespoons tomato paste
1/2 cup light brown sugar
2 tablespoons molasses
1/2 to 1 teaspoon chipotle chile powder, more to taste
1 teaspoon dry mustard
1 tablespoon apple cider vinegar
3 (15-ounce) cans white beans, such as navy, rinsed and drained or 6 cups cooked white beans
1 to 1 1/2 cups low-sodium chicken broth, plus more if needed
Salt and pepper to taste

Method

Preheat oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat until it starts to release its fat. Add olive oil and onions and cook until translucent and soft, 5 to 7 minutes. Stir in tomato paste, sugar, molasses, chile powder, mustard and vinegar until well combined and cook for 1 minute. Add beans, broth, salt and pepper and stir gently to combine.

Cover skillet tightly with a lid or foil and bake for 1 hour. Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more. Serve hot.

Nutrition

Per serving (about 10oz/284g-wt.): 360 calories (70 from fat), 7g total fat, 2g saturated fat, 5mg cholesterol, 330mg sodium, 62g total carbohydrate (9g dietary fiber, 21g sugar), 15g protein

Tags: High Fiber, Dairy Free, Low Sodium, Low Fat

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