Mmmm. Who doesn’t love baked beans? And even better when you can make them using Pork and Beans. This recipe comes from The Pioneer Woman’s website and I completely trust her taste in recipes as she has never steered me wrong yet.
My stove already had a tenant by the name of Scott and his short ribs — so these little beaners were put to cook in a small crock pot. I did accidentally forget to add Dijon mustard and I wonder how different they would have tasted with that little ingredient mixed in. As they were made, they were quite delicious. Add in a bit of cornbread and you have a winner.
I’m usually a Jiffy cornbread girl but I saw this recipe online for low-fat cornbread squares and had to give it a try. Just doing my part to try and get back on track with Weight Watchers. It was good but Jiffy is still my favorite in a pinch.
Crock-Pot Southern-Style Baked Beans (Recipe adapted from Pam Anderson via The Pioneer Woman)
4 slices bacon, halved
1/4 medium onion, cut into small dice
1/4 medium green pepper, cut into small dice
2 cans pork and beans
1/2 cup Rudy’s barbecue sauce
1/3 cup brown sugar
2 Tbsp apple cider vinegar
Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. Pour flavored beans into a small crock-pot. Top with bacon, then bake on high until beans are bubbly and sauce is the consistency of pancake syrup, about 3 hours. Let stand to thicken slightly and serve.
Low-Fat Corn Bread Squares (Recipe adapted from MidwestLiving.com)
1 cup all-purpose flour
1 cup yellow cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
3 egg whites
1 cup 2% milk
3 Tbsp canola oil
Nonstick cooking spray
Spray a baking pan with nonstick cooking spray. Set aside. In a bowl, stir together the flour, cornmeal, sugar, baking powder,and salt. In another bowl, beat together the egg whites, milk, and cooking oil. Add to flour mixture and stir until the batter is smooth (do not overbeat). Pour batter into the prepared pan.
Bake in a 425 degree F oven for 20 to 25 minutes or until golden. Makes 9 servings.
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