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Baked Bean

Two types of beans, jalapeno pepper and a little liquid smoke help these beans steal the show at potlucks and other get-togethers. "Whether served with a summer barbecue or winter ham dinner, this recipe makes an ideal side dish," promises Erin Anderson of Far Hills, New Jersey.
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    9 servings


  • 1 cup chopped onion
  • 1 medium jalapeno pepper, seeded and chopped
  • 2 teaspoons olive oil
  • 1/2 cup water
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 1 tablespoon chili powder
  • 1/2 teaspoon Liquid Smoke, optional
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained


  • In a nonstick skillet, saute the onion and jalapeno in oil until onion is tender. Remove from the heat. In a large bowl, combine the water, ketchup, brown sugar, molasses, mustard, chili powder and Liquid Smoke if desired. Stir in the beans and onion mixture.
  • Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 hour or until beans are bubbly and as thick as desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/2 cup: 191 calories, 2g fat (0 saturated fat), 0 cholesterol, 422mg sodium, 37g carbohydrate (14g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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