Southwestern Baked Beans
Three kinds of beans and a host of seasonings make this version of baked beans a winner. Southwest flavors dominate in this dish that's perfect with grilled chicken. Leslie Adams - Springfield, Missouri
Ingredients
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
- 1 large onion, chopped
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 2 tablespoons honey
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 1-1/2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Reviews
It was quite the twist. I think we would have liked it if they weren't so sweet. It was just weird.
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This recipe was so absolutely delicious! I love the sweet and tangy sauce. One substitution I made was garbonzo beans for the northern beans because thats what I had on hand. I made it up and ate it for a warm comforting lunch all week. I will be definitely be making this again... and again.