Jalapeño Baked Beans

Jalapeño Baked Beans Author: Canadian Living Credits: Jalapeño Baked Beans

  • Portion size 12 servings

Ingredients

  • 1 lb dried pinto beans
  • 2 white onion chopped
  • 6 bacon chopped
  • 4 jalapeno pepper seeded and finely chopped
  • 5 cloves garlic minced
  • 1 cup chopped fresh coriander
  • 2 cups dark beer
  • 1 cup chopped canned tomatoes
  • 1 cup chopped ripe tomatoes
  • 1 1/4 teaspoon salt

Method

Place beans in saucepan; pour in enough water to cover by 3 inches(8 cm) and bring to boil. Boil for 5 minutes; remove from heat. Cover and let stand for 1 hour. (Or soak overnight in three times their volume of water.) Drain beans.

In large saucepan, bring beans, 10 cups (2.5 L) water and half of the onions to boil. Reduce heat to medium; simmer, adding more water if necessary to keep beans covered, until beans are tender, 1 to 1-1/2 hours. Set aside.

In large saucepan or Dutch oven, fry bacon over medium-high heat until fat begins to render, 2 to 3 minutes. Add remaining onions; fry until lightly browned, about 8 minutes.

Add jalapeño peppers, garlic and coriander; fry for 2 minutes. Add beans with liquid, beer, tomatoes and salt; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 45 to 60 minutes.


Nutritional facts Per each of 12 servings: about

  • Sodium 348 mg
  • Protein 10 g
  • Calories 214.0
  • Total fat 6 g
  • Cholesterol 8 mg
  • Saturated fat 3 g
  • Total carbohydrate 31 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 79.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jalapeño Baked Beans