Dress up canned baked beans with flavor and richness--and minimal added fat--with this quick and simple dish. Since the sodium is high, use organic canned beans to keep sodium levels in check.
1/2 cup minced shallots (about 5 ounces)
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotle chiles, canned in adobo sauce, seeded and chopped
2 (28-ounce) cans baked beans
How to Make It
Preheat oven to 300°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.
Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
We have made this recipe many times. I have found the 2 chipotle chiles make it a tad too hot for our liking so we just cut that back to 1. Otherwise, there is no need to change a thing! Great with BBQ ribs!
Made half the recipe tonight as a side with simple grilled chops and a salad with apple slices and pecans. Funny how tastes are different, b/c I used two big chipotle chiles for 1/2 the recipe and thought that was just fine. We might have even like a third one in there. So it's all a matter of taste, and I recommend you check for heat before baking the beans. I baked the amount of time indicated, then turned the oven way up (450) for another 5-6 minutes, which made the top crusty and the whole thing glazed in a good way. My husband devoured them, while I restrained myself to one serving--but it was hard to restrain.
These beans are really delicious, but, when they tell you to seed the chipotle, seed the chipotle. I only partially seeded the smoked pepper, and it was way too hot for my husband and some of my guests. But, the flavor was so good, I'd make it again.
I thought these were terrific. They had just the right amount of a kick. I made them on the stove top instead of baking them as directed and served them with a ham - steak. It made for a great week night meal. I will be keeping this recipe for my next bbq.
These had more than just a kick. I followed the recipe exactly and they were much too warm for my husband (who enjoys spicy foods). If I make them again, I would definitely cut back on some of the heat. Otherwise, the flavor seemed really good....just much too hot.
This is a favorite recipe in our family! I make it all summer long. I use Bush's Vegetarian Baked Beans. I drain some of the liquid off of the canned beans (or the recipe will turn out a bit soupy). I use a Dutch oven and do the sauteeing right in the Dutch oven/pot, then add the canned beans. The beans can be cooked up to 2 hours; they just get better the longer they cook.
Loved this dish. It turned basic beans from a can into something to talk about. The honey almost creates a crackle shell after cooking and the adobe gives the beans a kick without being too hot. I served this to 30 college boys and they couldn't get enough.
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