Sweet and Sour Baked Beans - With a Kick
"When the weather turns cold, there is nothing nicer then a bowl of something hot to warm your soul. Packed with protein, loaded with flavour, and very economical. May be served as a side dish, or by itself with a hunk of fresh bread. Don't want to waste that sauce. Created for the 2010 Dining on a Dollar Contest. Update: Nov 10/10 - Based on the reviews made during the contest, I have reduced the amount of vinegar by half in the ingredient list. It certainly would be easier to add extra vinegar, then try to reduce it. If there's another 'Vinegar Freak' out there, the original amount was 3 tbsp. :) Thanks to the chefs that made and reviewed the recipe."
photo by Tinkerbell
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 1 (14 ounce) can dark red kidney beans
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup dried onion, minced
- 1 1⁄2 tablespoons white vinegar
- 3 tablespoons brown sugar
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
directions
- Preheat oven to 350*F.
- Rinse the kidney beans, and set aside to drain.
- Mix the remaining ingredients in a saucepan, and heat until the sugar has dissolved. Taste, and adjust seasoning if needed.
- Add beans and pour into an oven proof baking dish. I used a 1 quart, ovenproof glass bowl (eg: Anchor Hocking or Pyrex).
- Bake, uncovered, for 45 minutes.
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Reviews
-
Great idea and the beans worked well, but just to strong on the vinegar. -
This was a hit and a miss due to the vinegarey flavor. One liked the sweet/ tart contrast, but other diners were less impressed. The only change made to the recipe was to use brown sugar Splenda. I was excited over how well the kidney beans worked for this. I hadn't used them before for baked beans and was pleased by how they softened and absorbed the flavors. I also liked the hint of heat from the jalapeno. Thank you for your entry! -
Basically, I came in to review with the same comments already made - overwhelming vinegar and onion flavour - so much so, that you really couldn't taste the goodness of the beans. After being tried by my family, the beans were basically just pushed back and forth on the plate, and ended up being thrown out. I think this recipe needs some 'fine-tuning', because as an idea, it really should work. Thanks for trying! -
I'm surprised there weren't more entries for this simple recipe that uses contest ingredients in a good way. Unfortunately, this didn't turn out for us, the ingredient proportions were off, it has WAY too many dried onions and vinegar which overpowered the whole thing and we didn't want more than a bite. My Hubby asked if it was made with onion soup. We couldn't taste the jalapeno at all. I had trouble finding an appropriate container to bake it in also because it would have been a thin layer in most so I used a small crock and it boiled over. I hate giving bad reviews but this is a contest entry so felt I needed to be honest. -
I used dark brown sugar in this (what I had on hand), but even so, the dish was still too strong on vinegar. I couldn't finish my serving, but DH liked it a little more & did finish his. I liked the idea and the size of the recipe, as it would make a great side dish without leftovers, but the mix of ingredients really didn't have time to meld well together. Maybe a longer, slower baking time would be the key? The size of baking dish was not recommended in the instructions, so I used a 10 x 7 size and by 40 minutes the dish was already beginning to burn and dry out at the edges. Next time I'll bake it in an 8x8 or smaller dish. I think this recipe really has some potential. Thanks for sharing your creation with us! :)
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RECIPE SUBMITTED BY
Diana 2
Canada
