Sweet and Sour Baked Beans - With a Kick |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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When the weather turns cold, there is nothing nicer then a bowl of something hot to warm your soul. Packed with protein, loaded with flavour, and very economical. May be served as a side dish, or by itself with a hunk of fresh bread. Don't want to waste that sauce. Created for the 2010 Dining on a Dollar Contest. Update: Nov 10/10 - Based on the reviews made during the contest, I have reduced the amount of vinegar by half in the ingredient list. It certainly would be easier to add extra vinegar, then try to reduce it. If there's another 'Vinegar Freak' out there, the original amount was 3 tbsp. :) Thanks to the chefs that made and reviewed the recipe. Ingredients:
1 (14 ounce) can dark red kidney beans |
1 (8 ounce) can tomato sauce |
1/4 cup dried onion, minced |
1 1/2 tablespoons white vinegar |
3 tablespoons brown sugar |
1 jalapeno pepper, diced (remove seeds for less heat) |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350*F.
2. Rinse the kidney beans, and set aside to drain.
3. Mix the remaining ingredients in a saucepan, and heat until the sugar has dissolved. Taste, and adjust seasoning if needed.
4. Add beans and pour into an oven proof baking dish. I used a 1 quart, ovenproof glass bowl (eg: Anchor Hocking or Pyrex).
5. Bake, uncovered, for 45 minutes.
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