Like your baked beans a little spicy?
Give your traditional baked beans some extra south-of-the-boarder kick with this simple recipe! It has all the makings of a regular sweet and savory baked bean dish – plenty of molasses, mustard, onion, garlic and tomato juice. The big switcheroo comes when the recipe calls for spicy green chilies and jalapenos, if you’re into the extra, extra spicy version. Just make sure you remove the seeds and white ribs of the peppers first.
But don’t worry, the sweet and spicy play nice in this dish and uniquely balanced sweet and spicy recipe. A lot of that comes from using tomato juice instead of ketchup. The juice is much less sweet which lets the heat stand out a little bit more than it normally would and be the star player of this recipe. Do note though, because tomato juice is thinner than ketchup, you’ll need a little extra time to let it all reduce down into a thick, delicious sauce. Hence, the slightly longer baking time. But believe us it’s well worth the wait time.
This recipe serves 4 and, now that spring is here, these beans are a great side dish to serve at your first cookout alongside some burgers, dogs and grilled veggies. This recipe is vegan-friendly, but for a little extra Mexican flair and extra protein, we suggest cooking up some chorizo to mix in with the beans. They’ll add even more spice to the party!
Want even more vegetarian and vegan-friendly recipes to enjoy this spring? Grab a free copy of our Very Vegan Cookbook. Packed full of original, simple and, most importantly, vegan-friendly recipes this cookbook is sure to be an instant favorite. Cook up recipes such as Vegan Tacos, Vegan Chili, Grilled Balsamic Three Bean Salad, Spring Bean Salad and much, much more.
Are you hungry yet? Head out to the store, and look for Randall’s Pinto Beans to make this dish tonight.