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Barbecue Baked Beans
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 198
% Daily Value**
Total Fat 4g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 1167mg
Total Carbohydrate 35g
Dietary Fiber 8g
Sugars 13g
Protein 7g
Vitamin A  46%Vitamin C  57%
Calcium  6%Iron  14%
Potassium  19%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barbecue Baked Beans

Date Added: May 04, 2019


3 Teaspoons Canola Oil
3 Tablespoons Prepared Mustard
1/2 Cup Cider Vinegar
1/4 Cup Chili Sauce
2 Cups Vegetable Broth
1/4 Cup Brown Sugar Firmly Packed
8 Ounces Tomato Sauce 1 can
2 Tablespoons Chili Powder More As Needed
4 Cloves Of Garlic Minced
2 Cans Pinto Beans Rinsed And Drained
2 Onions Chopped
1 Onion Sliced
2 Green Bell Peppers Diced
1 1/2 Teaspoons Salt Or To Taste
1/2 Teaspoon Hot Sauce Or To Taste
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1. Preheat oven to 350F Heat 2 teaspoons of oil in a skillet.

2. Saute chopped onion, garlic and green peppers until onions are lightly browned, about 10 minutes.

3. Add all the other ingredients. Lightly oil roasting pan using remaining teaspoon of oil.

4. Add mixture. Top with sliced onions. Bake one hour uncovered.

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Dietary Notes:
This recipe is low-saturated fat with 0.33g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 46% of your daily recommended intake per serving. This recipe is high in Vitamin C with 57% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Tomato, Sulfites, Garlic, Natural Sweeteners, Mustard, Hot Pepper, Vinegar, Onion allergies.
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