Kids Baked Beans Recipes

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HEALTHY BAKED BEANS



Healthy Baked Beans image

Navy (Haricot) Beans cooked in a smokey tomato sauce.

Provided by Amy

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 tbsp Olive oil
2 cloves Garlic, minced
1 - 2 tsp Spanish Smoked Paprika (* See Notes)
300g (1 1/3 cups) Passata
1 tbsp Tomato Puree (Tomato Paste)
60ml (1/4 cup) Chicken / Vegetable Stock (*See Notes)
300g (10.5oz) Can Haricot (Navy) beans (drained weight 195g/ 6.8oz) (* See Notes)

Steps:

  • Heat oil in a sauce pan over a medium heat.
  • Add the garlic and allow to sizzle but be careful not to burn.
  • Reduce heat to low, add the smoked paprika and stir.
  • Add the passata, puree and stock and then simmer for around 20 mins (until the sharp taste of tomato has gone and the sauce has thickened.)
  • Add the beans and simmer for a further 10 mins.
  • Season to taste (SEE NOTES)

Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 7 g, Fat 5 g, Sodium 391 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

KIDS' BAKED BEANS



Kids' Baked Beans image

Grape jelly is the "secret ingredient" that sweetens these beans! They're wonderful alongside burgers or other sandwiches and sure to be a hit at parties and family reunions, too. Jessie Sarrazin of Livingston, Montana sent the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

2 cans (16 ounces each) baked beans
3/4 cup grape jelly
1/2 cup chopped onion
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.

Nutrition Facts : Calories 189 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 5g fiber), Protein 4g protein.

NACHO BAKED VEG WITH CRISPY BLACK BEANS



Nacho Baked Veg with Crispy Black Beans image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 22

2 medium sweet potatoes, peeled or washed, each cut into 4 to 6 wedges
1/2 head cauliflower, cut into florets
1 large red onion, cut into 8 to 10 wedges
3 tablespoons olive oil (45 milliliters)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt
One 15-ounce can black beans (540 milliliters), drained and rinsed
1 1/2 to 2 cups grated jalapeño jack cheese or nacho cheese blend
1/2 cup crumbled feta cheese
1 avocado, diced
3 green onions, thinly sliced
Pickled jalapeños
Cilantro
Prepared salsa
Plain Greek yogurt or skyr
Lime wedges
Hot sauce

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
  • In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
  • Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
  • Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
  • Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.

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