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.
This was yummy. My 6 yo loved it. I used tomàto paste instead of purée and adobo sauce instead of the chile.
Delicious! I didn't have any molasses on hand, so I just added more honey. Perfect mix of sweet, tangy and smoky.
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.
Rave reviews each time I make them. Perfect amount of heat from the chipotle peppers. I've had friends and family with their own favorite recipes ask for this one.
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.
This recipe is always a huge hit whenever I make it. Best tip is to drain a bit of the sauce from the veggie baked beans. The longer they cook, the better. And, even better the next day. Love the spice - I always add a bit extra for added flavor.
Guess I can't understand why you would use cans of baked beans in a recipe FOR baked beans... I want to make my own for a couple of reasons, mainly to get away from the stuff in the can. So used more molasses, and cans of Great Northern beans. Not bad, but needs some tweaking in terms of the amount of molasses, cumin and chipotle.
These beans are a solid hit! I have requests to make them for any big event. Spicy and sweet where you can adjust each according to the company in attendance. I drain off the liquid from the can of beans and also just make them stove top. Always a hit!
I definitely would not say that this dish is outstanding...just a good solid recipe. These beans were just a little lack-luster for me. They were very runny and just seemed to be lacking something. I followed the recipe to a T, but I think that I could tweak it to make it better.
Really good baked bean recipe, make it for any get together I attend. The honey-chipolte sauce is all you need, and I find that if you drain the premade baked beans and just leave a little sauce on them you can really taste all of the flavors from the homeade sauce better and it is not too sweet.
My favorite baked bean recipe, not too hot.