Spicy Baked Beans with Pork and Beans
Spicy Baked Beans. With Chili Powder, Worcestershire Sauce and Liquid Smoke, you won't even notice that there's no bacon in the recipe.
Servings 8
Calories 200kcal
Ingredients
- 2 Tablespoon extra-virgin olive oil
- 1 large onion chopped
- 1 large green bell pepper chopped
- ½ Cup Ketchup
- ¼ Cup Worcestershire Sauce
- 1 teaspoon chile powder New Mexico Red or ancho
- ½ teaspoon Liquid Smoke
- 1 Tablespoon mustard prepared yellow
- ¼ Cup brown sugar
- ¼ teaspoon fresh ground pepper
- 28 oz pork and beans half of the liquid drained
- 2 Tablespoon flat leaf parsley chopped
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil in skillet and sauté onions for 4 minutes. (Onions should be transparent.) Add peppers and sauté another 2 minutes or until vegetables are just turning tender.
- In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chili powder, Liquid Smoke, mustard and brown sugar. Whisk until blended.
- Add the beans and gently stir with a spoon.
- Add onions and peppers to bean mixture. Add parsley and gently stir.
- Prepare a 2 quart casserole dish by spraying with non-stick spray. Pour bean mixture into dish and bake for 45 minutes.
Video
Notes
Tips For Success:
- The more shallow the baking dish, the more caramelized the end result will be. I've tried this with both shallow and deep dishes and prefer the more shallow dish.
- Don't over stir: Using canned beans means that beans have already been cooked to a very soft stage. During anytime during the preparation process, stir the beans gently to combine ingredients. If you over-stir the beans, they can become mushy.
Nutrition
Calories: 200kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 661mg | Potassium: 509mg | Fiber: 6g | Sugar: 12g | Vitamin A: 320IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 3mg