Just what makes baked beans sassy? Sweet honey, spicy salsa and just a dash of liquid smoke. These baked beans combine the southwestern flavors of chili like cumin and chili powder with a hint of sweetness that screams baked beans. Do be careful with liquid smoke–it gives it a great, long-simmered taste that brings to mind campfires and cookouts, but keep it to three drops. Any more and the taste can become overpowering.
Customize your sassy baked beans by changing up the kind of salsa you use. Of course you can go with tomato salsa from mild to spicy, or try a fancier variety with roasted corn or even fruit like peaches and pineapple. The choices for customization are endless, so don’t be afraid to experiment with options. Remember, baked beans are almost always better the next day, but with 48 ounces of Randall Pinto Beans, you’ll have plenty of extras.
- 1 48-ounce jar Randall Pinto Beans, drained and rinsed
- 1/4 cup olive oil, (or vegetable oil)
- 1 cup chopped onion
- 3 large cloves garlic, minced
- 1/2 16-ounce can diced tomatoes
- 1/2 cup tomato salsa
- 1 tablespoon honey
- 3 drops Liquid Smoke
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt, (or to taste)
Pour the beans into a mixing bowl. Heat the oil in a skillet and lightly sauté the onions and garlic, about 2 minutes, stirring. Add the beans. Stir in the remaining ingredients. Pour into a 1 1/2 quart shallow casserole. Bake in a preheated 350° oven for 1 hour.
For a main dish supper casserole, add 1 pound of lean ground beef or ground turkey to this dish. Season the meat with salt and pepper and increase the chili powder and cumin to taste.