Prep 20 mins
Cook 1 hr
I made these the night before a neighborhood picnic for which I had signed on to bring baked beans. I didn't feel like going to the market, so I pulled out what I had and (with a quick consult with my mom) pulled this together. It's sweet with a citrusy kick.
- 30 ounces great northern beans (2 cans)
- 30 ounces canned kidney beans (2 cans)
- 15 ounces canned black beans (1 can)
- 1 cup brown sugar (packed)
- 1⁄2 cup molasses
- 1⁄4 cup ketchup
- 1⁄4 cup yellow mustard or 1⁄4 cup brown mustard
- 2 tablespoons chili powder
- 1 tablespoon Old Bay Seasoning
- 10 ounces canned tomatoes and green chilies
- 1 tablespoon cocoa powder
- 1 tablespoon soy oil (actually GINGER oil, a soy oil flavored with ginger extract)
- Rinse beans and pour into large casserole, or medium aluminum roasting pan.
- Mix remaining ingredients in a bowl with a spatula, until you has a chocolatey looking mix. It will look like grainy dark chocolate.
- Pour the sauce over the beans, and fold together gently until well combined.
- Cover and let stand in refrigerator for a few hours (I let it sit for about 18 hours, mixing midway through, but 1-2 hours is probably plenty).
- Cook at 350 degrees F., uncovered, for 1 hour, or until good and bubbly.
I am not sure why the other reviewer gave your bean recipe just three stars because for ease alone and great taste, that deserves applause. I had all the ingredients which was a nice combination of spices (liked the addition of cocoa, who woulda thunk!) and it was perfect. So yea to you Special Ed! Lolly
PAC FALL 07 - This is a good baked beans recipe. I can see why it worked out spontaneously! There is so much that comes right out of the pantry. No need to shop. Although we liked the beans, we wouldn't likely make them again, just because there is so much to try and it didn't rank in the top 1% that gets made again. Thanks, Special Ed, for an easy, good side dish right from the cupboard!