Zippy Beans and Corn Recipe

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Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup: 228 calories, 6g fat (1g saturated fat), 8mg cholesterol, 477mg sodium, 41g carbohydrate (11g sugars, 9g fiber), 9g protein


  1. 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.
Originally published as Zippy Beans and Corn in Quick Cooking January/February 1999, p11

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Reviewed Jul. 26, 2010

"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"

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