These baked beans remind me of every barbecue or picnic I’ve ever attended as a kid, and they instantly bring me back to those moments! They really are sweet and smoky, and make for a wonderful and satisfying comfort dish. I like to make a big batch and share whenever I get a chance. And you can bet, I bring them to my barbecues and camping adventures all summer long!

Original recipe inspired by DrFurhman.com, but we spiced it up a bit!

Sweet and Smoky Baked Beans

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6

Course: Barbecue, Camping, Dinner, Lunch, Picnic, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

1 large onion, chopped
4 cloves garlic, diced
1 bell pepper, chopped, or 6-8 sweet peppers, chopped
1 *jalapeño, deseeded and chopped optional for spice
1 jar chopped tomatoes (about 15oz) or 1 1/2 cup chopped tomatoes
1/4 cup raisins or dates, in soaking water to cover for 10 minutes
1 tablespoon apple cider vinegar
1 teaspoon Bragg's liquid amino
1 apple, cored and chopped Can leave skin on
1 teaspoon chipotle powder (more or less to taste)
5 cups cooked beans, or 3 (15oz) cans low or no-sodium beans I like kidney, red, or pinto, but you can use any beans
*Splash extra hot sauce, optional

Method

Preheat oven to 350°F.
Add onions, peppers, and garlic to a sauce pan with a few tablespoons of water. Water sauté for 5-10 minutes, until veggies are tender.
Add beans and onion mixture to a large casserole dish or Dutch oven
In a blender, add tomatoes, raisins or dates with soaking liquid, apple cider vinegar, Bragg's, apple, and chipotle powder. Blend until smooth and creamy. Add to onion and bean mixture.
Stir mixture together. Cover, and place in oven for 50 minutes.
Let cool and serve. Great warm and cold!

Notes

Optional - add additional hot sauce of choice for extra spice!

Can also cook in slow cooker for 4-6 hours on low.

From Eatandlivehealthfully.com