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Rhubarb Baked Beans

Rhubarb Baked Beans

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  • Makes: 8 to 10 servings
  • Yield: 5 cups
  • Hands On 30 mins
  • Total Time 1 hr

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No one at the barbecue or potluck will believe it when you confess the secret ingredient in these sweet-and-savory baked beans. In addition to rhubarb, powdered ginger and bacon add big-time flavor.

Ingredients

  • 4 slices thick-sliced bacon, chopped
  • 1 1/2 cups chopped rhubarb
  • 1 cup chopped sweet onion
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 2 15 - ounce cans navy beans, rinsed and drained
  • 1 8 - ounce can tomato sauce
  • 1/2 cup packed brown sugar
  • 2 teaspoons yellow mustard

Directions

  1. Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more.
  2. Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance.

Nutrition Facts

(Rhubarb Baked Beans)

Servings Per Recipe 8, sodium (mg) 777, Potassium (mg) 238, sugar (g) 16, cal. (kcal) 212, calcium (mg) 42, pro. (g) 8, Fat, total (g) 8, Polyunsaturated fat (g) 1, Niacin (mg) 1, Trans fatty acid (g) 0, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 6, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 13, vit. A (IU) 155, iron (mg) 2, sat. fat (g) 3, vit. C (mg) 5, carb. (g) 31, Thiamin (mg) 0, Monounsaturated fat (g) 3, Riboflavin (mg) 0

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