Quick Tomato Baked Beans

Author: Canadian Living

Beans are a terrific idea for kids' lunches. Beans are low in fat and sodium and have fibre, protein, calcium, iron and folate. You can use black beans, chickpeas or kidney beans instead of the navy beans. Pack this with slices of baguette to dip into the yummy sauce.

  • Portion size 6 servings
  • Credits : Canadian LIving Magazine: February 2005

Ingredients

  • 2 slices bacon chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans navy beans drained and rinsed
  • 1 can tomato sauce
  • 1/2 cup chicken stock
  • 1 apple peeled, cored and diced
  • 2 tablespoons packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon dry mustard

Method

In large saucepan over medium-high heat, fry bacon until crisp, about 5 minutes. Transfer to paper towel; drain off fat.

In same pan over medium heat, fry onion, garlic, salt and pepper until onion is softened, about 5 minutes. Add bacon, beans, tomato sauce, stock, apple, brown sugar, vinegar and mustard; bring to boil. Reduce heat, cover and simmer until apple is tender, about 20 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 1157 mg
  • Protein 14 g
  • Calories 252.0
  • Total fat 3 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 46 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Tomato Baked Beans

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