Tex Mex Baked Beans Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 6 ounces regular or reduced-fat Canadian bacon, chopped into 1/2-inch pieces | ||
| Onion | 1 Large, chopped | |
| Tomato sauce | 1 Can (10oz) | |
| 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 | |
| 1 teaspoon chile powder, hot or mild to taste | ||
| 1/2 teaspoon hot-pepper sauce, such as Tabasco, or to taste | ||
| Kidney beans | 1 Can (10oz), drained, rinsed | |
| Butter beans | 1 Can (10oz), drained, rinsed | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Garbanzo beans | 1 Can (10oz), drained, rinsed | |
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.)
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.)
Chef
