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Tex Mex Baked Beans

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Ingredients
  Vegetable oil 1 Tablespoon
  Canadian bacon 6 Ounce, chopped into 1/2-inch pieces (Regular Or Reduced-Fat)
  Onion 1 Large, chopped to make 2 cups
  Canned tomato sauce 8 Ounce (1 Can)
  Packed light brown sugar 1 Cup (16 tbs)
  Worcestershire sauce 2 Tablespoon
  Molasses 2 Tablespoon
  Apple cider vinegar 2 Tablespoon
  Liquid smoke 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon (Or To Taste)
  Chile powder 1 Teaspoon (Hot Or Mild To Taste)
  Hot pepper sauce 1⁄2 Teaspoon (Such As Tabasco, Or To Taste)
  Canned kidney beans 15 Ounce, rinsed and well drained (1 Can)
  Canned butter beans 15 Ounce, rinsed and well drained (1 Can)
  Canned black beans 15 Ounce, rinsed and well drained (1 Can)
  Canned garbanzo beans 15 Ounce, rinsed and well drained (1 Can, Chickpeas)
Directions

Preheat the oven to 375°F.
Heat oil in a medium skillet.
Saute bacon, stirring frequently, until browned.
Add onion and saute over medium-high heat, stirring often, until soft and lightly browned, about 10 minutes.
Transfer to a 3-quart baking dish or bean pot.
Stir in tomato sauce, brown sugar, Worcestershire sauce, molasses, vinegar, liquid smoke, salt, chile powder, pepper sauce, and beans until well mixed.
Bake in center of oven, uncovered, stirring every 15 minutes, for 45 minutes, or until sauce has thickened slightly and beans are nicely glazed.
They will appear slightly soupy, but will thicken up substantially in about 5 minutes.
(Beans may be refrigerated up to 2 days or frozen up to 1 month.
Bring to room temperature and reheat, covered, in microwave or in oven at 350°F. for 20 to 30 minutes or until heated through.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday

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