Better Than Best Baked Beans!
photo by Cathy17
- Ready In:
- 4hrs 30mins
- Ingredients:
- 8
- Serves:
-
20
ingredients
- 1 lb bacon
- 2 large onions, chopped
- 4 (28 ounce) cans baked beans, any flavor, I use Bushes
- 1⁄4 cup ketchup (more or less to taste)
- 2 cups chunky salsa, I use Chi Chi's or Pace (mild, medium or hot to taste, I use hot)
- 2 2 tablespoons honey or 1 tablespoon agave nectar
- 2 tablespoons ground cumin (to taste, I free sprinkle it and add more to taste as it slo cooks)
- 1 tablespoon red chili pepper flakes, or to taste
directions
- Fry bacon in frying pan.
- I cut into bite sized pieces with scissors before frying.
- As bacon fries, chop onions.
- When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.
- Saute onions in bacon fat til translucent.
- Pour into strainer, but not necessary to rinse or pat with paper towel.
- For me, straining is enough.
- Pour canned beans into 6 Qt Crockpot.
- Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well.
- Stir often.
- Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together.
- If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.
- They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.
- I taste them often as they're cooking and add more salsa and/or cumin to taste.
- We like to taste the cumin, but if you don't that's ok.
- Recipe is easily halved or doubled.
- I never measure anything- I add all ingredients for our taste preferences.
- Freezes VERY well and you can reheat in microwave or in crockpot once thawed.
- Leftovers are great the next day!
Reviews
-
I made this as a dish to pass for a July 4 picnic with 25 people. I made about 1/2 the recipe with what I had on hand. Here's what I used... • Two 28oz cans of Bush's Baked Beans. • 5 strips of pre-cooked bacon; 2 Tbsp butter to saute two small white onions (I didn't have the bacon grease). • 2 Tbsp ketchup. • 2 Tbsp Brown Sugar. • 12 oz of my own homemade canned salsa; it's chunky and a little hot. • I had no cumin and didn't worry about it. I heated it in the crockpot for about 4 1/2 hours. I was kept warm in the Pyrex travel bag for about 4 hours before being served. There was only about 1 cup left when we packed up so obviously it was enjoyed. I will definitely make this again; maybe even get the cumin the author raves about.
-
I halved this, using a couple sices of thick peppered bacon. I made this in the crock pot on high for about an hour (since I was short on time). These were really good and my husband especially liked these. The salsa (used Pace organic-medium) adds a wonderful spicy flavor (not too spicy, though)mixed with the cumin (used 1 teaspoon). I will definitely make again. Roxygirl
RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
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