Sweet and spicy apricot baked beans

2
Total Time
22 hr
Prep
12 hr
Cook
10 hr
Serves
8
Difficulty
Moderate
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 on it made with apricots, jalapeño peppers, bell peppers, and onions. But, of course, it all starts with ZeroPoint™ 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 add bottled red pepper sauce on the side.

Ingredients

dry pinto beans

2 cup(s)

canned extra light syrup-packed apricot halves unpeeled

15 oz, (1 can)

fat free reduced sodium vegetable broth

3½ cup(s)

uncooked bell pepper(s)

1 item(s), medium, yellow, stemmed, cored, and chopped

uncooked red onion(s)

1 small, chopped

apple cider vinegar

¼ cup(s)

jalapeño pepper(s)

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.

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