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.