Recipes
- Better Baked Beans
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- Servings: 8
- Prep Time: min
- Cook Time: min
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- Vegetarian Chef Collection
- Ingredients
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3 15-ounce cans navy beans
2 tablespoons olive oil
2 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon salt
2 medium carrots, diced
2 tablespoons minced garlic
1 medium red or yellow bell pepper, diced
1/4 cup grainy prepared mustard
1/4 cup dark molasses
2 tablespoons cider vinegar
1 15-ounce can low sodium diced tomatoes
Toppings:
Minced flat-leaf parsley
Minced California walnuts, lightly toasted
- Directions
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Preheat the oven to 350°F.
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Empty the cans of beans into a colander in the sink. Rinse thoroughly and set aside to drain.
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Place a large (10- to 12-inch) skillet over medium heat and wait about a minute. Add the olive oil and swirl to coat the pan. Add the onion, spices, and half the salt, and cook, stirring often, over medium heat, for 5 minutes or until the onion begins to soften.
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Add the carrots, garlic, and bell pepper, plus the remaining salt. Stir to blend, then cover, turn the heat down to medium-low, and cook for 8 to 10 minutes, or until the carrots are tender.
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Stir in the mustard, molasses, and vinegar. Cook for 1 minute, then pour in the canned tomatoes with all their liquid. Bring to a boil, lower the heat to a simmer, and cook for 5 minutes. Remove from heat, and gently stir in the beans (careful not to break them).
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Transfer to a 9 X 13-inch baking pan, and cover it tightly with foil. Bake undisturbed for 45 minutes.
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Serve hot, topped with parsley and walnuts.
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Nutrition
- Calories: 260
- Total Fat: 5 g
- Saturated Fat: .5 g
- Monounsaturated Fat: 2.5 g
- Polyunsaturated Fat: .5 g
- Trans Fat g
- Cholesterol: 0 mg
- Sodium: 409 mg
- Total Carbohydrate: 46 g
- Dietary Fiber: 12 g
- Protein: 11 g
