8 servings (serving size: 3/4 cup)

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.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

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.

Step 3

Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Ratings & Reviews

Excellent baked beans

July 26, 2015
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!

Great side dish

May 16, 2015
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.

IoneTaylor's Review

August 27, 2014
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.

JNBank's Review

July 27, 2014
This was yummy. My 6 yo loved it. I used tomàto paste instead of purée and adobo sauce instead of the chile.

Lizbug's Review

May 26, 2014
Delicious! I didn't have any molasses on hand, so I just added more honey. Perfect mix of sweet, tangy and smoky.

seaside725's Review

April 18, 2014
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.

krenkelt's Review

May 26, 2013
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.

Steff8309's Review

June 17, 2012
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.

peaches09's Review

May 28, 2012
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.

AmyJoB's Review

April 20, 2012
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.