• Skip to main content
  • Skip to footer

Illinois Harvest of the Month

  • Home
  • Registered Sites
    • Schools
    • Gardens
    • Early Care and Education (ECE)
    • Residential Programs
    • Non-Participants: Program Sneak Peek
  • Farmers
  • Distributors
  • Recipes
  • Logos
  • Partners
  • Update Us
  • Contact

January 23, 2019

Rhubarb Baked Beans

Rhubarb Baked Beans

  • Adapted from Midwest Living

Rhubarb is so versatile! This local gem is wonderful in baked goods and adds a wonderful depth of flavor to side dishes and entrees.
This is a family and CACFP spring recipe for local, fresh rhubarb.
Cooking and prep level: Basic.
  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr
  • Yield8
  • Serving Size1/2 cup
  • Energy212 cal
  • HAACP Process2
  • USDA Components: 1/4 cup alternate protein
  • Cuisine
    • American
  • Course
    • Main Course

Ingredients

  • 4 slices thick-sliced bacon, chopped (if you wish to reduce fat and soduium, sub smoked turkey bacon)
  • 1 1/2 cups chopped rhubarb
  • 1 cup chopped sweet onion
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 2 15 - ounce cans navy beans, rinsed and drained
  • 1 8 - ounce can tomato sauce
  • 1/2 cup packed brown sugar
  • 2 teaspoons yellow mustard

Method

1

Preheat oven to 350 degrees . In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings, cook rhubarb and onion about 2 minutes or until tender. Stir in salt and ginger; cook 1 minute more.

2

Stir in beans, tomato sauce, brown sugar, mustard and cooked bacon. Transfer to a 1 1/2-quart baking dish. Cover and bake for 25 minutes. Uncover; bake 20 minutes more or until surface loses wet appearance.

No one at the barbecue or potluck will believe it when you confess the secret ingredient in these sweet-and-savory baked beans! 

  • Nutrition Facts

  • 8 servings per container
  • Serving Size1/2 cup
  • Amount per serving
  • Calories212
  • % Daily Value*
  • Total Fat8 g10.26%
  • Saturated Fat3 g15%
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Cholesterol13 mg4.33%
  • Sodium777 mg33.78%
  • Total Carbohydrate31 g11.27%
  • Dietary Fiber6 g21.43%
  • Total Sugars16 g
  • Protein8 g16%
  • Calcium19.7 mg1.52%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Save this recipe:

  • email
  • print

Filed Under: CACFP Recipe, Family Recipe, Spring

Footer

  • Facebook
  • Instagram
  • Twitter

Copyright© 2023 · Brunch Pro Theme by Shay Bocks