Honey Chipotle Baked Beans
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
Preheat oven to 300�. Heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray.
Add shallots; saut� 4 minutes or until golden.
Add cumin and garlic; saut� for 1 minute. Add tomato
puree and oil, and cook for 2 minutes or until thick, stirring
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.
Yield: 8 servings (serving size: 3/4 cup)
NUTRITION PER SERVING
CALORIES 286(7% from fat); FAT 2.2g (sat 0.1g,mono 1.2g,poly 0.6g);
PROTEIN 8.3g; CHOLESTEROL 0.0mg; CALCIUM 88mg; SODIUM 709mg; FIBER 9.9g;
IRON 2mg; CARBOHYDRATE 54g