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Sweet & Spicy Beans Recipe
Sweet & Spicy Beans Recipe photo by Taste of Home

Sweet & Spicy Beans Recipe

Read Reviews (6)
4.33 6
Publisher Photo
My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it's also fun for tortilla and corn chip dipping. —Sondra Pope, Mooresville, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 12 servings

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) chili with beans
  • 1 cup barbecue sauce
  • 1 cup salsa
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon hot pepper sauce
  • Chopped green onions, optional

Nutritional Facts

2/3 cup equals 201 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 712 mg sodium, 36 g carbohydrate, 7 g fiber, 9 g protein.

Directions

  1. In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired. Yield: 12 servings (2/3 cup each).
Originally published as Sweet & Spicy Beans in Taste of Home

Nutritional Facts

2/3 cup equals 201 calories, 2 g fat (trace saturated fat), 4 mg cholesterol, 712 mg sodium, 36 g carbohydrate, 7 g fiber, 9 g protein.

Reviews for Sweet & Spicy Beans(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 29, 2013

Made this for a side dish at a family gathering. The dish went over well. Hubby loved it. Made 1 small change with the addition of a bit of crumbled cooked bacon because, well, everything is better with bacon!

MY REVIEW
Reviewed Oct. 2, 2013

Easy recipe to make in the morning and come home too. Had a nice kick of spicy to go along with the sweet. Not a dish I would love to have over and over again, but definitely a good dish to make, especially in cold weather.

MY REVIEW
Reviewed Sep. 29, 2013

Love this recipe, have made it three times, each a little different and can't screw it up. Used Amy's Southwest Medium hot Chili and that was to spicy for my Wife. Tried a can of refrieds instead of chili and she liked that better. Tried using a hot BBQ sauce and molasses (instead of brown sugar), this batch I dehydrated two portions with brown rice and took on a backpacking trip last week and the beans came back fine and I had a delicious lunch. - Mesa AZ

MY REVIEW
Reviewed Sep. 6, 2013

This was so easy and has a flavorful zip and sweet. I did not use this as a side dish, but served as the entrée with cornbread and a side salad. Live in Phoenix and made on a day when it was 108 and cannot wait to serve on a cooler day for a football game day.

MY REVIEW
Reviewed Sep. 3, 2013

I would rate these beans at 3.5 stars. It was super easy to throw together. I used the vegetarian version of chili with beans. They weren't my favorite baked beans; however, it was nice having such a stress free side dish.

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