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Zippy Beans and Corn Recipe

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

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Zippy Beans and Corn Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1 medium onion, cut into 1/4-inch wedges
1 tablespoon vegetable oil
1 can (16 ounces) baked beans
1 package (10 ounces) frozen corn
2 teaspoons vinegar
1/2 teaspoon hot pepper sauce

Directions

In a saucepan, saute onion in oil until tender. Add beans and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 228 calories, 6 g fat (1 g saturated fat), 8 mg cholesterol, 477 mg sodium, 41 g carbohydrate, 9 g fiber, 9 g protein.

Originally published as Zippy Beans and Corn in Quick Cooking January/February 1999, p11

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Zippy Beans and Corn

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(1-1) of 1 reviews

Reviewed on Jul. 26, 2010 by lurky27

We used a 28 ounce can of baked beans and kept everything the same and the dish turned out great. We served this with Chalupa Joes, also in the TOH Recipe Finder.

~ Theresa