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Brown Sugar Baked Beans
SUBMITTED BY:
Debra Hogenson
"If you must be stingy with salt, you're sure to appreciate this flavor-rich bean dish. 'These beans are well-received by folks who love hot and spicy foods and those with a more conservative palate, too,' writes Debra Hogenson of Brewster, Minnesota. 'It's requested for all our family reunions.'"
RECIPE RATING:
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PREP TIME
1 Hr 10 Min
COOK TIME
25 Min
READY IN
1 Hr 35 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 2/3 cups dried pinto beans
1 medium onion, chopped
1 cup chunky salsa
1/2 cup packed brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
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DIRECTIONS
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discard liquid. Return beans to Dutch oven; add onion and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the beans are tender.
Drain beans and place in an ungreased 2-qt. baking dish. Add the remaining ingredients. Cover and bake at 350 degrees F for 25 minutes or until heated through.
FOOTNOTE
Nutritional Analysis: One serving (1/2 cup) equals 202 calories, 1 g fat (trace saturated fat), 0 cholesterol, 159 mg sodium, 42 g carbohydrate, 9 g fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch.
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REVIEWS
Reviewed on Nov. 1, 2007 by
Kaye
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Full Review
Kaye
Nov. 1, 2007
This was my first attempt at using pinto beans. I soaked them overnight first, then followed the directions in the recipe.I did add a little of the liquid the beans were boiled in to the casserole, then I baked it about an hour, taking the lid off for the last 30 minutes to thicken it up a little. It was pretty good. Pinto beans are a little different in texture to the white beans we are accustomed to using.
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This was my first attempt at using pinto beans. I soaked them overnight first, then followed...
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