Honey-Chipotle Baked Beans

Dress up canned baked beans with flavor and richness--and minimal added fat--with this quick and simple dish. Since the sodium is high, use organic canned beans to keep sodium levels in check.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• Cooking spray
• 1/2  cup  minced shallots (about 5 ounces)
• 1  tablespoon  ground cumin
• 1  tablespoon  minced garlic
• 1/2  cup  tomato puree
• 1  tablespoon  canola oil
• 1/4  cup  honey
• 1/4  cup  cider vinegar
• 2  tablespoons  molasses
• 1  tablespoon  Worcestershire sauce
• 1/4  teaspoon  salt
• 2  chipotle chiles, canned in adobo sauce, seeded and chopped
• 2  (28-ounce) cans baked beans

Preparation

Preheat oven to 300°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Nutritional Information

Calories:

286 (7% from fat)

Fat:

2.2g (sat 0.1g,mono 1.2g,poly 0.6g)

Protein:

8.3g

Carbohydrate:

54g

Fiber:

9.9g

Cholesterol:

0.0mg

Iron:

2mg

Sodium:

709mg

Calcium:

88mg