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Under 30 Minutes

Speedy "Baked" Beans

Serve these with Tangy Coleslaw alongside our Baked Corn Dogs.

  • Prep:
  • Total Time:
  • Servings: 4
Speedy "Baked" Beans

Source: Everyday Food, January 2007

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 2 cans (15 ounces each) white beans, such as cannellini or navy, drained and rinsed
  • 1/4 cup unsulfured molasses
  • 1/2 cup ketchup
  • 1 teaspoon mustard powder

Directions

  1. In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 1/2 cup water; simmer until beans have softened, 5 to 7 minutes. If beans are not soft after 7 minutes, add more water and continue to cook.

  2. Add molasses, ketchup, mustard powder, and another 1/2 cup water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper. Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

Reviews (8)

  • ljwaldron 10 Aug, 2012

    Very easy to put together, I also added some brown sugar; didn't have bacon. I am cutting down on salt so pinch of cayenne is what I'm doing to give it life...Will put in my regular use pile for sure.

  • mtf523 23 Sep, 2010

    This was quick and easy and really good. I wasn't so sure at first but the longer it simmered the tastier it got. I will definitely make this again.

  • katesillyfreak 4 Jul, 2010

    This was so good! I rendered 2 thick slices of smoked bacon before adding the onion. As it cooked it seemed to be missing something, so I added a pinch of brown sugar. Yummy!!

  • cdpoteet 20 Aug, 2008

    This is in rely to RiverGal's request for substitutions for molasses, you could try dark honey, dark brown sugar, or even real maple syrup. These substitutions might take longer to thicken. Add a dash of hot sauce or 2 tsp. of chilli powder to balance out the sweetness. Also, some spicy brown mustard could be used instead of powder.

  • gourmande 16 Jul, 2008

    Made in a fraction of the time it takes to prepare traditional baked beans, these were pretty good! Perfect in summer when you don't want to heat up the kitchen for hours.

  • RiverGal 27 May, 2008

    What could be substituted for the molasses?

  • gerhartl 20 May, 2008

    Try adding 1/4 - 1/2 cup red wine to the mis - Yummm!!

  • CourtneyFFox 22 Feb, 2008

    So GOOD! Goes great with the Tangy Coleslaw and baked corn dogs.

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