Sweet 'n' Spicy Baked Beans

I got the basis of this recipe from a "Prevention" mag that a friend gave me a while ago. This is my own little rendition. A little kick, a little sweet...a lot of healthy goodness! :)

4 oz dry beans (I used kidney, but you can also use great northern white)
3/4 red onion
3 cloves garlic
1 T tomato paste
1/2 tsp chipotle powder
1/4 tsp ground cumin
1 T honey
1 T molasses
2 C water

1. Cover the beans with water; boil for about 30 minutes, or until soft. Drain the beans and set aside.

2. Heat oven to 325 F.
3. Using oil (or non-stick cooking spray to cut some fat cals), cover the bottom of an oven-proof pan.
4. Add onions, garlic and spices; cook briefly and then add the tomato paste.
5. Add a little water to prevent burning. Continue cooking until the onions are soft and the water has evaporated.
6. Stir in the honey and molasses.
7. Add the beans and bring to a boil.

8. Transfer the pan to the oven, cooking for a total of about 2-1/2 hours.
9. After the 1st hour, check the beans and stir.
10. Add a little water after the 2nd hour, and cook for 30 more minutes.
11. Remove from the oven and serve!

Yields 4 servings (1/2 C).

Nutrition Information:

88 calories
Sodium: 19 mg
Carbs: 26 g
 Fiber: 10.5 g
 Sugar: 15 g
Protein: 2.5 g