30 Minute, Baked Beans

These are SO flavorful, your guests won't believe they started from a can, so don't tell them.

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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