Lip-Smacking Good Baked Beans

We had only been home a short time from an overnight in St. Louis when Becky called to say she was coming over with something for us to taste -- something I always appreciate! A few minutes later, she arrived with a bowl full of beans. Apparently, Jim  said these were the best baked beans he had ever tasted and she wanted to share them with us.

Everyone should have neighbors as thoughtful as ours!

Dean and I both tasted the beans and loved them. Becky had anticipated that and presented me with Jim's handwritten copy of the recipe. I made a copy to keep, scooped the beans into one of my own bowls, washed and dried Becky's bowl and sent her on her way -- hopeful she was already thinking about her next share-worthy creation.

I like to doctor canned baked beans to make them my own, giving them a little more depth of flavor than the boring tomato sauce and sugar version. If you enjoy baked beans with multiple layers of flavor, then you'll love these too. A little spice, a little sweet and a little heat gives these beans a flavor that is both balanced and complex, all in one bite.

Very yummy, indeed! Thanks again Becky and Jim!

Disclaimer: The light was already dim inside, so I grabbed my camera and the beans to catch the last glimmer of daylight outside for this photograph. Of course, as I opened the door, I realized the lens would fog as the temperature changed from deliciously cool inside to hell's inferno outside. Therefor, the picture is not the best, but you know what beans look like -- right?

We're just here for the flavor!
 

Jim's Barbecue Beans
1 jar salsa (Newman's Mild)
1 bottle barbecue sauce (Gates Bar-B-Q Sauce)
1 can diced tomatoes and green chiles - drained (Rotel)
1 white onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow banana pepper (or choice of hot pepper)
2 large cans baked beans (Bush's Original)
1 can black beans (Bush's) - drained

Mix all ingredients together and pour into a baking dish. Bake in 350 degree oven for 1 hour. For maximum flavor, mix beans and refrigerate for several hours before baking or bake the day before and reheat to serve.

PRINT