Rhubarb Baked Beans
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
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%