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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Two types of beans, jalapeno pepper and a little liquid smoke help these beans steal the show at potlucks and other get-togethers. Whether served with a summer barbecue or winter ham dinner, this recipe makes an ideal side dish, promises Erin Anderson of Far Hills, New Jersey. Ingredients:
1 cup chopped onion |
1 medium jalapeno pepper, seeded and chopped |
2 teaspoons olive oil |
1/2 cup water |
1/2 cup ketchup |
3 tablespoons brown sugar |
3 tablespoons molasses |
2 tablespoons prepared mustard |
1 tablespoon chili powder |
1/2 teaspoon liquid smoke, optional |
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
Directions:
1. In a nonstick skillet, saute the onion and jalapeno in oil until onion is tender. Remove from the heat. In a large bowl, combine the water, ketchup, brown sugar, molasses, mustard, chili powder and Liquid Smoke if desired. Stir in the beans and onion mixture.
2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 hour or until beans are bubbly and as thick as desired. Yield: 9 servings.
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