Easy 'Doctored-Up' Canned Baked Beans
Serves 6 to 8
I admit that I love to make baked beans from scratch. But that does not happen very often. It is not that it is so much work to prepare them, but you must plan ahead for a long cooking time. When that is not possible, there is nothing wrong with using good-quality canned baked beans. Use your favorite brand, one without too many extra flavorings, then add your own ingredients to taste based on some of my suggestions. The same can be done with plain canned beans, as in the recipe in the similar and related recipes links. This recipe can easily be made in any amount needed.
- 4 strips thick-sliced bacon, coarsely chopped
- 1/2 cup chopped green bell peppers
- 3/4 cup chopped onions
- 2 cans (about 1 pound each) regular baked beans
- 1/4 cup ketchup
- 1/2 teaspoon yellow prepared mustard
- 1 teaspoon dark brown sugar
- Pinch of ground cinnamon
- Pepper to taste
Heat a medium saucepan over medium-high heat. Add the bacon and fry until brown. Add the peppers and onions; sauté until tender, about 5 minutes. Add the beans and the remaining ingredients. Reduce heat to medium-low and simmer, covered, until slightly thickened, about 15 minutes. (Alternately, the beans can be placed in a 350° oven and baked for about 1 hour.) Taste for seasoning and serve or keep warm over very low heat.
Notes: Since most of the ingredients in this recipe are relatively high in sodium, I do not call for adding salt. After tasting, you can add some if desired.