Fiery Chipotle Baked Beans

Fiery Chipotle Baked Beans
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 teaspoons chipotle chile powder
  • ¼ teaspoon ground cloves
  • 4 ounces chorizo, thinly sliced
  • 1/3 cup packed brown sugar
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • + 8 more ingredients
    • 2 ½ cups chopped onion
    • 1/3 cup cider vinegar
    • ¼ teaspoon ground allspice
    • 1 cup fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • 2 teaspoons dry mustard
    • 1/3 cup bottled chili sauce
    • 1/3 cup dark molasses

Preheat oven to 325°. Heat a Dutch oven over medium-high heat. Add chorizo; sauté 2 minutes. Add onion; sauté 5 minutes, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.

View full recipe at My Recipes

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