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Barbecue Bean Wellington
1 (15 ounce) fat-free baked beans, drained
1/2 jalapeno, seeded and finely chopped
½ medium sweet onion, finely chopped
3 tablespoons barbecue sauce
1 ( 1 lb .3 ounce can) reduced fat biscuits, such as Pillsbury Grand
Special equipment: large muffin tin (approximately 12.5 x 8.5 x 1.75-in. )
Pre-heat oven to 375 degrees.
In a medium bowl, combine the beans, jalapeno, onion and barbecue sauce. Stir until fully mixed.
Spray the muffin tin with vegetable spray. Press each piece of biscuit dough into one of the muffin cups so that the dough fits in the cup and begins coming up the sides (almost like a bread bowl). Divide the barbecue bean mixture among the muffin cups over the dough. Bake for 17 - 20 minutes or until golden brown. Serve immediately.
Yield: 4 servings
12.2 Total Grams of Fat
3 Grams of Saturated Fat
6.4 Grams of Fiber
• Jalapenos should be firm, solid green in color and have a smooth skin.
• Substitute Jalapenos pepper with Serranos, Red Chilis or the hottest of all which is Habenero peppers.
• Barbecue sauces come in three basic types: Tomato based, vinegar based and mustard based. Use your favorite in this recipe.