Sweet and Spicy Baked Beans
1
Points®
Total time: 22 hr • Prep: 12 hr • Cook: 10 hr • Serves: 8 • Difficulty: Easy
Have a barbecue coming up? Why not shake up your usual side dishes and make this eccentric recipe for sweet and spicy apricot baked beans? Forget your regular can of beans, and go for this funky take made with apricots, jalapeño peppers, bell peppers, and onions. But, of course, it all starts with pinto beans, which have to be soaked for no less than 12 hours, so be sure to leave enough time to do that! The dish packs layers of flavors—from the tangy sweetness of the apricots to the kick of the jalapeños. And, if you want to go even spicier, you can serve the beans with hot sauce on the side.
Ingredients
Dried pinto beans
2 cup(s)
Canned extra light syrup-packed apricot halves unpeeled
15 oz, (1 can)
Low sodium vegetable broth
3½ cup(s)
Bell pepper
1 item(s), medium, yellow, stemmed, cored, and chopped
Red onion
1 small, chopped
Apple cider vinegar
¼ cup(s)
Jalapeño pepper
2 Tbsp, chopped, pickled rings
Worcestershire sauce
1½ Tbsp
Dry mustard
1 Tbsp
Instructions
1
Soak the beans in a large bowl of cool tap water on the counter overnight, for at least 12 hours or up to 16 hours. Drain in a colander set in the sink.
2
Place the apricots and their syrup in a 5- to 6-quart slow cooker. Use kitchen shears or your cleaned hands to break the apricots into small pieces. Stir in the soaked beans, broth, bell pepper, onion, vinegar, jalapeño, Worcestershire sauce and dried mustard.
3
Cover and cook on low for 10 hours, or until the beans are tender. Serve in bowls. Serving size: 1 cup.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.