"By all these lovely tokens
September days are here
With summer's best of weather
And autumn's best of cheer."
~ Helen Hunt Jackson ( 1830-1885 )
Fiery Chipotle Baked Beans
Molasses sweetens the beans, vinegar adds tang, and the chipotle chile powder makes them spicy.
- 4 ounces chorizo, thinly sliced
- 2 1/2 cups chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup packed brown sugar
- 1/3 cup cider vinegar
- 1/3 cup bottled chili sauce
- 1/3 cup dark molasses
- 2 teaspoons dry mustard
- 2 teaspoons chipotle chile powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
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.
Recipe from Cooking Light
Molasses sweetens the beans, vinegar adds tang, and the chipotle chile powder makes them spicy.
- 4 ounces chorizo, thinly sliced
- 2 1/2 cups chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup packed brown sugar
- 1/3 cup cider vinegar
- 1/3 cup bottled chili sauce
- 1/3 cup dark molasses
- 2 teaspoons dry mustard
- 2 teaspoons chipotle chile powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
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.
Recipe from Cooking Light
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