pat's Recipe

Sassy Baked Beans

Category: Bean salads

1/2 cup packed brown sugar or 1/4 cup maple-flavored syrup
1/2 cup bottled hot-style barbecue sauce, chili sauce or ketchup
1/2 cup bottled chipotle salsa, hot picante sauce or salsa
1/4 cup molasses or sorghum
1 Tbsp. snipped fresh oregano or 1 teaspoon dried oregano, crushed
1-1/2 tsp. dry mustard
1-1/2 tsp. ground cumin or chili powder
1 31-oz. can pork and beans in tomato sauce
1 16-oz. can pinto, cannellini, Great Northern, black or butter beans, rinsed and drained
1 16-oz. can red kidney beans, rinsed and drained
1 large onion, finely chopped
1 cup finely chopped purchased or leftover cooked beef brisket, 12 ounces bulk pork sausage or ground beef, cooked and drained, or 8 slices thick-cut bacon, cut into 1-inch pieces

Directions
1. In a large bowl, combine brown sugar, barbecue sauce, salsa, molasses, oregano, mustard and cumin. Add undrained pork and beans, drained pinto beans, drained kidney beans, onion and beef brisket; stir gently to combine.

2. Transfer bean mixture to a 2-1/2- to 3-quart casserole. Bake, uncovered, in a 325 degree F oven for 2-1/2 to 3 hours or until desired consistency, stirring occasionally. Beans will thicken as they cool. Makes 12 side-dish servings.

Slow Cooker directions: Prepare bean mixture as above. Transfer to a 4-1/2- to 6-quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

makes 12 side dish servings