Smoky Baked Beans with Pomegranate Molasses

Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 1  tablespoon  canola oil
• 1/2  cup  finely chopped onion
• 2  garlic cloves, minced
• 1/3  cup  ketchup
• 1/4  cup  pomegranate juice
• 2  tablespoons  brown sugar
• 3  tablespoons  pomegranate molasses
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  chili powder
• 1/4  teaspoon  smoked Spanish paprika
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• 1  (14.5-ounce) can diced tomatoes, drained
• 1  (15-ounce) can black beans, rinsed and drained
• 1  (15-ounce) can kidney beans, rinsed and drained
• Cooking spray

Preparation

Preheat oven to 325°.

Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.

Nutritional Information

Calories:

181 (11% from fat)

Fat:

2.3g (sat 0.1g,mono 1.1g,poly 0.8g)

Protein:

4.7g

Carbohydrate:

35.5g

Fiber:

5.5g

Cholesterol:

0.0mg

Iron:

1.9mg

Sodium:

442mg

Calcium:

48mg