Sweet and Spicy Baked Beans!

Sweet and Spicy Baked Beans!

Yield: 10 servings....1/2c per serving

NI: 233 calories, 3.1g fat, 11.3g fiber.

OK....beans aren't every ones favourite but if you do enjoy them...these are on the lighter side of things!!! If I made them again..I would add a tad more moisture though!

For a * rating out of 5, I would give them a 4 for flavour. With a little extra liquid to create a tad of sauce....I would kick it up to a 4+!

1 pound dried navy beans

4 bacon slices, cut into 1/2 inch pieces

1c diced onion (1 small)

1 tbsp tomato paste

1/3c light molasses

1/4c packed dark brown sugar

3 tbsp minced jalapeno pepper (about 1)

1 tsp dry mustard

1/4 tsp ground red pepper

5c water, divided

1 tsp salt (I omitted) tasted great!

Sort and wash beans; place in a large dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight, Drain beans.

Preheat oven to 350F

Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan; return bacon to pan.

Add onion to drippings in pan;

cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeno, mustard, and red pepper; stir to combine. Stir in beans and 4c water. Increase heat to medium high; bring mixture to a boil. Remove from heat. Cover and bake at 350F for 3 hours. Stir in remaining 1c water. Cover and bake an additional 1 hour or until beans are tender., but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt if desired.

**To save time....I boiled my beans for 5 minutes to start the softening process. I let them sit for 5.5 hours before cooking and they were cooked perfectly! If you add an eighth of a tsp of baking soda in the soaking process it helps reduce any after effects....lol!