Cola Baked Beans - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Adding cola to the brown sugar and molasses is the secret to the complex sweetness of these bacon-accented beans.
Ingredients
- 6 slices thick-cut bacon
- 1 large onion, diced
- 1 clove garlic, minced
- 2 15-oz. cans cannellini beans, 1 can drained and rinsed, 1 can undrained
- 2 15-oz. cans red kidney beans, drained and rinsed
- 1/4 cup packed dark brown sugar
- 1/3 cup molasses
- 3/4 cup cola
- 1 14.5-oz. can chopped tomatoes, drained
- 2 teaspoons dry mustard
Instructions
- Preheat oven to 375 °F. In a large ovenproof skillet, cook bacon over medium-high heat until crisp and golden. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside. Pour off all but 1 Tbsp. bacon fat from skillet.
- Add onion and garlic to skillet and cook, stirring, until onion is golden, about 5 minutes. Add cannellini and kidney beans, brown sugar, molasses, cola, tomatoes, dry mustard and crumbled bacon and stir to combine.
- Cover skillet, transfer to oven and bake until mixture is bubbly and juices have thickened slightly, about 1 hour. Serve hot
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