Baked Beans

Zutaten

• 3 ¼ cups or 1 lb 13 ½ oz Canned vegetarian beans, low-sodium, with liquid
• ⅔ cup or 3 oz Onion, yellow, fresh, small dice
• 2 Tbsp or 1 oz Pineapple, canned, in juice, crushed
• 2 Tbsp or 1 ¼ oz Tomato paste, canned, no salt added
• 2 Tbsp or ¾ oz Brown sugar, packed
• 1 Tbsp Mustard, yellow
• 1 tsp Liquid smoke
• 1 tsp Mustard, ground
• ¾ tsp Vinegar, apple cider
• ½ tsp Cinnamon, ground
• ⅛ tsp Black pepper, ground
• ⅛ tsp Allspice, ground

Zubereitung

1. Preheat oven: Conventional oven: 375 °F. Convection oven: 350 °F.
2. In a large mixing bowl, combine beans, onions, crushed pineapple, tomato paste, brown sugar, yellow mustard, liquid smoke, ground mustard, apple cider vinegar, cinnamon, black pepper, and allspice. Stir well.
3. Pour the bean mixture into a (9” x 13” x 2”) baking dish, sprayed with a pan release spray.
4. Bake:Conventional oven: 375 ºF 30-40 minutes.Convection oven: 350 ºF 30-35 minutes.Critical Control Point:Heat to 140 °F or higher for at least 15 seconds.Hold at 140 °F or higher until served.
5. Serve ½ cup (portion with 4 oz slotted spoodle).