Vegetarian barbecued baked beans


1 large can (22-oz) of heinz vegetarian baked beans
2 tbsp maple syrup
2 tbsp honey
3 chipotle chile peppers, stems removed and quartered
4 cloves of garlic, crushed

2 lg firm ripe tomatoes, cored, seeded and diced
1/2 cup coarsely chopped sweet onion (1015, maui, vidalia) optional
1/4 cup fresh chopped cilantro, optional for garnish

How to prepare

Pour the beans into a medium sized non corrosive saucepan and start them warming on medium heat. Stir in the maple syrup and honey. You can also use molasses or brown sugar. While the beans are warming take the quartered chipotles and crushed garlic and put them into a small blender or processor with just enough boiling water to cover. Let the garlic and chiles steep for a while. Using a wooden spoon, stir the beans every now and then. Let the chipotles and garlic steep for about 1/2 hour and then blend or process into a fairly smooth puree. Add the puree to the warm beans. Increase the heat to medium high, continue stirring every now and then and, when the sauce reduces a little and start to thicken, add the diced tomato optional onion, remove from heat, pour into serving bowl, garnish with cilantro, serve.

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