Total Time
Prep 10 mins
Cook 15 mins

This is very easy to throw together and you probably have all the ingredients on hand. I came up with this as I had too many baked beans and they are too hard on digestion when eaten straight. You can serve this many different dip/topping for nachos/tortilla chips, wrap up in a tortilla, over toast for breakfast, alongside a baked potato, or throw in some rice, macaroni, or bowtie pasta for a main meal!!

Ingredients Nutrition


  1. In a medium saucepan heat the oil, then sautee the onion, peppers, and garlic until the onion is soft.
  2. Add in all other ingredients and bring to boil. Simmer for about 10-15 minutes and your done!
  3. Enjoy with tortilla chips, in a wrap, over rice or pasta, with a baked potato, or over toast.
Most Helpful

What's not to love about this dish! Spice (some - no worries not overly spicy) beans, tomatoes ~ all of this equals one part good for stomach, 2 parts good for your health, and 3 good for your soul. I didn't change anything, except add a little more spicy level and some grated sharp cheddar to the top when serving. Yum-O - loved it! Made for Veggie Swap March 2011

Andi of Longmeadow Farm March 09, 2011

I never thought about using baked beans as an ingredient, or embellishing them -- depending on your perspective. But these were great! So simple, but it really dresses up the traditional baked bean side dish. I used 2 teaspoons chili powder, and being a spice wimp, I'm going to cut it down to one next time. But that's just personal preference. I used a yellow bell pepper, but I might switch to green next time just for the color contrast (the corn already adds the yellow). Thanks for a great creation!

Wish I Could Cook June 04, 2010