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
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
Instructions
- 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