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Quick Classic Baked Beans by

Source: Cooking Light


6 center-cut bacon slices, chopped
1 cup finely chopped onion
3 thyme sprigs
4 garlic cloves, minced
1/2 cup fat-free, lower-sodium chicken broth
1/3 cup packed dark brown sugar
1 tablespoon prepared mustard
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
3 (15-ounce) cans organic navy beans, drained
1 (8-ounce) can unsalted tomato sauce


Preheat broiler to high.
Cook bacon in a 10-inch cast-iron skillet over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving drippings. Add onion and thyme sprigs to drippings in pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in broth and remaining ingredients; reduce heat to medium and cook, uncovered, 10 minutes or until slightly thick, stirring occasionally. Discard thyme.
Remove from heat; stir in bacon. Broil 4 minutes or until bubbly and edges are crusty.

Servings: 8

Serving Size: 1/2 cup

Nutrition Information (per serving):
Calories 158
Fat 2.1 g
Saturated Fat 0.8 g
Cholesterol 6 mg
Sodium 296 mg
Carbohydrates 28.7
Fiber 6.2 g
Protein 7.8 g

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