No barbecue or picnic is complete without a tasty side dish or two of baked beans, and this flavorful version is a worthy contender! It uses canned beans, (which might make a purist frown, but the saved time brings a smile to a cook’s face… ), and using a combination of beans makes it more interesting and visually appealing. Bake it long enough for caramelization and for the flavors to deepen.
You don’t have to use the bacon, and if you do, you don’t have to cook the onions in the bacon drippings, but that bacon sure does add some flavor!
Southwest Baked Beans
Four varieties of beans are baked with bacon, molasses, brown sugar and spices for a flavorful side dish.
In large, oven proof pan, over medium heat, saute bacon until crispy. Remove bacon and place on a plate, and drain all but 1 tbsp. of the bacon fat. Add onions to pan and cook until golden and soft.
Return bacon to the pot, and add tomato sauce, molasses, sugar, vinegar, Worcestershire sauce, chili powder and hot sauce and mix well.
Add beans to the pot, combine well and place in oven. Bake about one hour, stirring occasionally, until it is thick and caramelized.