Sweet and Zesty Baked Beans

"These are sweet like traditional baked beans, yet also zesty like chili beans. A great combination of the two."
 
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Ready In:
1hr 10mins
Ingredients:
11
Serves:
10
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ingredients

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directions

  • Combine all ingredients except cheese, mix gently but thoroughly.
  • Place in a greased 2 quart casserole.
  • Bake uncovered at 475F for 15 minutes.
  • Reduce heat to 375F and bake for an additional 30 minutes, stirring occasionally.
  • Sprinkle with cheese, bake 15 minutes longer.

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Reviews

  1. Ginny Sue, these beans were very good! While I only added a 1/2 cup of diced onion, I did use 9 slices of bacon, subbed "medium" heat enchilada sauce for the mild, as that's what I had in my pantry, and since I didn't have dark brown sugar, I added a 1/2 tablespoon of molasses. I omitted the cheese, and glad I did. After the beans were done baking, I added them to a 3-1/2 quart crockpot (heated on low) to keep them warm until my husband had time to grill some hamburgers. Needless to say these beans were a 'hit'!! My hubby and I enjoyed them. Ginny Sue, thank you for posting this recipe. I look forward to making these beans again.
     
  2. Very delicious. I generally dislike baked beans, but these were perfect.
     
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Tweaks

  1. Ginny Sue, these beans were very good! While I only added a 1/2 cup of diced onion, I did use 9 slices of bacon, subbed "medium" heat enchilada sauce for the mild, as that's what I had in my pantry, and since I didn't have dark brown sugar, I added a 1/2 tablespoon of molasses. I omitted the cheese, and glad I did. After the beans were done baking, I added them to a 3-1/2 quart crockpot (heated on low) to keep them warm until my husband had time to grill some hamburgers. Needless to say these beans were a 'hit'!! My hubby and I enjoyed them. Ginny Sue, thank you for posting this recipe. I look forward to making these beans again.
     

RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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