Add a southwestern flair to these stove-top baked beans.
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3 (16-ounce) cans baked beans
1 (16-ounce) jar (2 cups) medium salsa
1 pound hickory smoked bacon, cooked, crumbled
1 cup chopped red onion
1/4 cup firmly packed brown sugar
1/4 cup chopped fresh parsley
2 tablespoons stone-ground mustard
2 tablespoons light molasses
1 teaspoon finely chopped fresh garlic
2 tablespoons red wine vinegar
Combine all ingredients in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until beans come to a full boil.
Reduce heat to low; continue cooking, stirring occasionally, 40-45 minutes to blend flavors.
Explore reviews fromour online community
I've been making this for cookouts for several years and everybody raves about what great baked beans they are!
Easy, quick, and very tasty. I play with the amount of salsa - somethimes the family thinks it is too spicey, but not me!