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.