Two types of beans, jalapeno pepper and a little liquid smoke help these beans steal the show at potlucks and other get-togethers. "Whether served with a summer barbecue or winter ham dinner, this recipe makes an ideal side dish," promises Erin Anderson of Far Hills, New Jersey.
- 1 cup chopped onion
- 1 medium jalapeno pepper, seeded and chopped
- 2 teaspoons olive oil
- 1/2 cup water
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 3 tablespoons molasses
- 2 tablespoons prepared mustard
- 1 tablespoon chili powder
- 1/2 teaspoon Liquid Smoke, optional
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- In a nonstick skillet, saute the onion and jalapeno in oil until onion is tender. Remove from the heat. In a large bowl, combine the water, ketchup, brown sugar, molasses, mustard, chili powder and Liquid Smoke if desired. Stir in the beans and onion mixture.
- Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 hour or until beans are bubbly and as thick as desired. Yield: 9 servings.
Originally published as Molasses Baked Beans in Light & Tasty October 2005, p63
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