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 (Goya makes this)
  • 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; 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)

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

Jennifer Martinkus Cooking Light, JULY 2006 [1]

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