Best Baked Beans With Sweet Potatoes And Chipotles Recipes

CHIPOTLE BAKED BEANS

Chipotle Baked Beans image

These chipotle baked beans are saucy, packed with flavor, and baked to perfection. Topped off with crispy bacon.

Provided by Julie Maestre

Time 55m

Number Of Ingredients 10

Ingredients

2 (22 ounce) cans red kidney beans (drained and rinsed )
1/2 lb bacon
1/2 cup onion (diced)
3 garlic cloves (minced)
1/2 cup chipotle sauce (remove the seeds and peppers from the sauce)
2 tbsp brown sugar
1 tbsp white distilled vinegar (or apple cider vinegar )
1 tsp Worcestershire sauce
2 cups water
salt and pepper to taste

Steps:

Preheat your oven to 400 degrees F.
Heat an oven-safe pot over medium-high heat and cook the bacon for 4-5 minutes or until halfway cooked through. Do not cook the bacon all the way.
Remove the bacon from the pot and set aside. Reduce the heat to medium-low. Add the onions and cook for 4-5 minutes or until translucent. Stir in the garlic and cook for 20 seconds.
Add the brown sugar, chipotle sauce, vinegar, beans, and water. Season generously with salt and pepper. Place the bacon pieces on top of the beans.
Bake for 40 minutes. Check for seasoning and enjoy!

Nutrition Facts : Calories 146 kcal, Carbohydrate 7 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 387 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BAKED BEANS WITH SWEET POTATOES AND CHIPOTLES

Baked Beans With Sweet Potatoes and Chipotles image

I used Rancho Gordo Mexican heirloom San Franciscano beans for this richly flavored dish. The beans are dark reddish purple, not too big, with an earthy, sweet taste that fits perfectly into this slightly sweet and spicy baked bean dish. From the supermarket, use red beans or pintos.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 3h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound red beans, San Franciscano beans, or pintos, washed, picked over for stones, and soaked in 2 quarts water for 4 hours or overnight
1 bay leaf
2 tablespoons extra virgin olive oil
1 yellow or red onion, chopped
Salt to taste
2 to 4 garlic cloves (to taste), minced
1/4 cup tomato paste
2 tablespoons honey or agave nectar
2 chipotles in adobo, seeded and minced
2 large sweet potatoes (1 1/2 to 2 pounds), peeled and cut in large dice

Steps:

Place beans and soaking water in an ovenproof casserole. Add bay leaf and bring to a gentle boil over medium heat. Reduce heat to low, cover and simmer 1 hour. Check beans at regular intervals to make sure they are submerged, and add water as necessary.
Meanwhile, heat oven to 300 degrees . Heat 1 tablespoon of the oil in a heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Stir onion and garlic into beans, along with salt to taste, tomato paste, honey or agave nectar, and chipotles, and stir together. Add sweet potatoes and bring back to a simmer, drizzle with remaining olive oil, and place in oven.
Bake 1 to 1 1/2 hours, until beans are thoroughly soft and sweet potatoes are beginning to fall apart, checking and stirring from time to time to make sure that beans are submerged. Either add liquid or push them down into the simmering broth if necessary. Remove from heat and serve hot or warm.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 644 milligrams, Sugar 14 grams