 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
Adapted from Cooking Light - April 2006 These beans have just enough of a kick to pair great with grilled meats! A new twist on an old favorite. Ingredients:
1/4 lb finely diced bacon, slices (raw) |
1 1/2 cups chopped onions |
1/3 cup packed dark brown sugar |
3 tablespoons dijon mustard |
2 tablespoons finely chopped chipotle chiles in adobo |
5 (16 ounce) cans navy beans, rinsed and drained (i used drained pork and beans, didn't rinse them, as the first time i made this i used navy beans an) |
1 (18 ounce) jar low-sodium barbecue sauce (i used regular) |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. Cook bacon in large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan, and set bacon aside. Add onion to drippings in pan; saute 3 minutes.
3. Combine bacon, onion, and remaining ingredients except cooking spray in large bowl; toss well.
4. Spoon the bean mixture into a 13x9 inch or 2 1/2 quart baking dish coated with cooking spray.
5. Bake at 350 degrees for 45 minutes.
|
|