2 Reviews

I found this same recipe in our local weekly free paper, the Merchandiser, last summer, and have made it 3-4 times since. Felt it was excellent enough to share here but found it was already posted. This recipe has trumped my tried-and-true baked bean recipe as our favorite. The combination of ingredients is the perfect mixture of hot and sweet, and the heat can be adjusted with the amount of chipotles used. I ususally tinker with recipes but have not changed a thing about this one (other than skipping the parsley if I don't have any on hand.) This recipe also works well in a crock pot, cook about 8-10 hours on low. I did leave the crockpot lid propped open at the end to thicken the beans a bit more. This recipe is well worth trying!

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Katie from PA July 08, 2008

This is a wonderful bean recipe with a hint of heat and sweetness. We enjoyed this along with short ribs and corn on the cob. Reviewed for ZWT 4 South America. Thank you Lzyme for posting this recipe for us.

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Rinshinomori June 16, 2008
Hot and Smoky Baked Beans