Quick Classic Baked Beans by
Source: Cooking Light
Ingredients
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
Instructions
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.
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 |