Spontaneous Baked Beans

Name: Spontaneous Baked Beans
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 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)

(2)

Recipe by Special Ed

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.

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READY IN: 1hr 20mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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