Honey-Chipotle Baked Beans

OMG these beans rock. We had them on Thursday and made some more on Friday.

They were so good. We never baked them for 60 minutes. Once we made them at 30 minutes and once for 45 minutes.

The first night we had with lager and lemon chicken.

The second night we had with potato salad, ribs and chipotle scones (not to waste the chipotles).

Honey-Chipotle Baked Beans

Photo by ALB

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.

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

CALORIES 286 (7% from fat); FAT 2.2g (sat 0.1g,mono 1.2g,poly 0.6g); IRON 2mg; CHOLESTEROL 0.0mg; CALCIUM 88mg; CARBOHYDRATE 54g; SODIUM 709mg; PROTEIN 8.3g; FIBER 9.9g

Cooking Light, JULY 2006