30 Minute, Baked Beans
These are SO flavorful, your guests won't believe they started from a can, so don't tell them.
Although I "cheat" when making these, but you'll never be able to tell by the taste, because they're SO good. I actually brought these to parties, and served them around the dock for 3 years before one of my neighbors noticed the empty cans in the garbage. I was caught, but the secret has remained safe, and everyone assumes that I do the whole process of starting with dried beans, and beginning the night before. When they come out as good as these are, it's not really worth the extra effort to do them totally from scratch.
These take about 15 minutes of hands on, 30 minutes to cook, and you're ready to eat. They'll even taste better the next day because the flavors will have had an opportunity to blend, and the heat will mellow a bit.
This is one of those recipes that takes real well to changing up the flavors a bit. I'll change the spice blend from my Original Recipe, to SouthWest Blend, or even one of the Jamaican Jerks for a total change of flavor.
You could even drain out all of the liquid before placing the beans into the pot and 3/4 cup of one of my new Cheddar Cheese Wing Sauces. You'll be amazed at what small changes like these can do something simple like a pot of beans.
- 2 Strips Bacon, Fried Crisp
- 1 Medium Onion, Very Finely Chopped
- 2 Large Red Chili Peppers, minced
- 2 Large Jalapeno Chile Peppers, minced
- 2 Large Serrano Peppers, minced
- 1 Large Thai, Red Chili Pepper, minced
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 2 Cloves Garlic, Grated
- 1 Can Baked Beans, Bush's Country Style, 28 oz. can
- 4 Dashes Worcestershire Sauce
- 6 Dashes Tabasco Sauce
- 3 Dashes Hickory Flavor Concentrate
- 1/4 Cup Maple Syrup, Grade "B", Dark Amber
1. Cut the bacon into 1" pieces and fry over medium heat until crisp in the pot you'll be cooking the beans in. I sometimes add a little vegetable oil when starting them, because it helps keep the bacon from sticking to the bottom of the pot.
2. Add the onions and peppers to the pot and cook (stirring) over medium heat until they're real soft, but NOT burnt. Add the Blacken, stir, and let it cook another minute or two.
3. Place all other ingredients into the pot and simmer, stir well, and cook, covered for 15 - 30 minutes over medium low heat. When it's hot, it's done. You DO need to stir these often, because the beans have a tendency to work their way to the bottom of the pot, and they'll stick and burn.
4. This is a good dish to make the day ahead of when you want to serve. The flavors will blend better, and the end result will be a better tasting dish.
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