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Nutrition Facts
Serving Size 322 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 470 mg 20%
Total Carbohydrate 58 g 19%
Dietary Fiber 13 g 52%
Sugars 19 g
Protein 15 g
Vitamin A 0% • Iron 20%
Vitamin C 10% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Sweet & Smokey Baked Beans

Prep Time
12 hours
Cook Time
4 hours
Total Time
16 hours
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz dried pinto beans
1 Tbsp extra virgin olive oil
8 slices bacon, diced
1 cup(s) yellow onion, diced small
5 cloves of garlic, minced
1 Tbsp dried oregano
1 Tbsp cumin
1 Tbsp white vinegar
12 Oz H-E-B Organic Honey BBQ Sauce
1 Qt H-E-B Organic Chicken Stock
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Instructions

1
Rinse beans under cold water, then place in a large container and soak overnight.
2
Be sure to cover beans with enough water to allow them room to swell. Soak at least 12 hours.
3
In a large pot set over medium high heat, add oil, bacon, onion and garlic. Stir fry until bacon is starting to crisp and onions and garlic have a little color.
4
Drain soaked beans completely and add them to pot along with oregano and cumin. Stir fry for 3 to 4 more minutes.
5
Add vinegar, BBQ sauce and chicken stock. Bring to a boil stirring from time to time.
6
Once beans are at a boil, reduce heat to a low simmer and cook for 1 hour.
7
Then reduce heat to low and cook for 2 to 3 more hours or until beans are tender and liquid has thickened.
8
Serve once beans are tender and liquid is thick.
9
Season to taste with salt and pepper as needed.
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