I got this recipe from a PACE Salsa summer pocket cookbook many years ago. It is a simple method to dress up canned baked beans. I have adjusted the ingredients/measurements for our personal tastes and I freepour everything, but had to provide measurements. Use the measurements as a guide only. I am always asked for the recipe or to bring them to BBQs and potlucks. They are quick, easy and without the hassle of making beans from scratch. The cumin and salsa gives them the kick and unique taste that have people coming back for more. I also make a big batch to ensure leftovers and put in the freezer. If you go camping, the frozen baked beans in ziploc bags make excellent icepacks! Enjoy! Edited to add: I make this in a 6 qt crockpot and the recipe as posted below fits perfectly.
- 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 tablespoons brown sugar or 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
- 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!
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... â€¢ Two 28oz cans of Bush's Baked Beans. â€¢ 5 strips of pre-cooked bacon; 2 Tbsp butter to saute two small white onions (I didn't have the bacon grease). â€¢ 2 Tbsp ketchup. â€¢ 2 Tbsp Brown Sugar. â€¢ 12 oz of my own homemade canned salsa; it's chunky and a little hot. â€¢ 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
Cathy, No I did not use the 110 oz can of beans. I cut the recipe in about thirds which was perfect for us and there were leftovers. Leaving out the bacon and decreasing the recipe were the only changes I made. Will make again. Thanks for sharing.