Smoky Apricot-Bacon Baked Beans

[Healthy]

Makes 16 servings

• 1 lb. dry navy or Great Northern beans
• 6 slices bacon, crisp-cooked and crumbled
• ½ cup chopped dried apricots
• 1½ cups chopped onion
• 1 8-oz. can tomato sauce
• ½ cup packed brown sugar
• ½ cup apricot preserves
• 2 tsp. ground ancho chile pepper or chili powder
• 1 tsp. dry mustard
• 1 tsp. smoked paprika
• ½ tsp. salt
• ½ tsp. black pepper
• 2 Tbsp. apple cider vinegar
• Crumbled crisp-cooked bacon (optional)

DIRECTIONS

In a 4- to 5-qt. Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Prepare as directed for desired cooker, below.

Fast 45-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine beans and the next 11 ingredients (through black pepper). Stir in 2½ cups fresh water. Lock lid in place. Set an electric cooker on high pressure to cook 45 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 45 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Stir in vinegar. If desired, sprinkle with additional bacon.

Slow 7½-hour high cook time

In a 5- to 6-qt. slow cooker combine beans and the next 11 ingredients (through black pepper). Stir in 2½ cups fresh water. Cover and cook on high 7½ to 8 hours. Stir in vinegar. If desired, sprinkle with additional bacon.

per serving 182 cal., 2 g fat (0 g sat. fat), 3 mg chol., 198 mg sodium, 35 g carb., 5 g fiber, 16 g sugars, 8 g pro.