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Zesty Baked Beans

Every part of this country has a very distinct flavor permeating the culture of the people that live there. Some of these flavors are strong enough that just the mention of a single food item can invoke a flood of memories. Amish fried chicken, Maine lobster, New England clam chowder, Louisiana poboys, Texas BBQ, California fish tacos, Oregon fish and chips are all powerful reminders. Each brings up wonderful memories for me but there is one regional flavor that stands out above the rest in my mind.

The scent of roasting green chile instantly transports me to a cool fall New Mexico day. For a month or two each fall the smoky perfume of roasted green chile fills the air in New Mexico making everything a little more appetizing and flavorful. This is why I started adding a little green chile to my baked beans. The subtle smokey, spicy and fruity hints are a natural flavor combination with beans. When I bring these easy beans to pot lucks and parties everyone raves asking me what I did to make them so wonderful.

No one will know what makes these beans taste so good unless you tell them. The green chiles are the real magic. Fresh roasted or frozen green chiles are even better if you can get them or happen to be visiting New Mexico in the fall.

Ingredients

 1 can gourmet baked beans
 2 Tablespoons brown sugar
 1 Tablespoon dried onion flakes
 1/4 teaspoon ground cloves
 2 Tablespoons catchup
 4 ounces (1 can) chopped green chile

Directions

In a sauce pan over medium heat combine the beans, brown sugar dried onion, cloves, catchup, and green chile. Heat stirring occasionally until slightly thickened, approximately 15 - 20 minutes. Serve warm. Leftovers can be stored covered in the refrigerator for days and reheat well on the stove or in the microwave.

This is easy to double for pot lucks or parties and can be kept warm for hours in a slow cooker on low if desired.


Serves: 4
Beans Onions Brown_Sugar Green_Chile Stovetop Photo

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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