Zippy Beans and Corn Recipe

5 1 2
Publisher Photo

Zippy Beans and Corn Recipe

Read Reviews
5 1 2
Publisher Photo
Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZippy Beans and Corn

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lurky27 User ID: 1251896 69767
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"

Loading Image