Beans can be problematic for some IBSers, but I tolerate them well. This recipe is simple and makes a nice change from just heating up an undoctored can of baked beans.
4 slices turkey bacon, diced Cooking oil (I use olive or canola) or cooking spray 1/2 chopped onion 2 16-oz cans of IBS-safe baked beans (I use Bush's Vegetarian) 2 Tablespoons brown sugar 2 Tablespoons ketchup 1 Tablespoon Worcestershire Sauce 1 Tablespoon prepared mustard
Cook bacon until crisp. Remove from pan and set aside.
Add oil to pan or spray with cooking spray. Saute onion until tender. Stir in baked beans, brown sugar, ketchup, Worcestershire sauce, and mustard. Combine well.
Turn into a 1-1/2 quart casserole. Bake, uncovered, in a 350 degree oven for 1-1/2 to 1-3/4 hours. Remove from oven, stir, and top with bacon. Let stand a few minutes before serving.
(Adapted slightly from Better Homes and Gardens New CookBook, copyright 1981.)
If you use cooking spray, the entire recipe has 562 calories, 101 calories from fat; 18% of calories from fat. If you use 1 teaspoon of olive oil, the entire recipe has 602 calories, 141 calories from fat; 23% of calories from fat. If you use 1 Tablespoon of olive oil, the entire recipe has 682 calories, 221 calories from fat; 32% of calories from fat.
I prefer to stir the cooked bacon back into the bean mixture before baking.
The beans get drier than I like because they bake so long uncovered. To prevent this, cover the casserole after the beans have been in the oven for about 30 to 45 minutes.
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