Prep 10 mins
Cook 15 mins
This is very easy to throw together and you probably have all the ingredients on hand. I came up with this as I had too many baked beans and they are too hard on digestion when eaten straight. You can serve this many different ways....as dip/topping for nachos/tortilla chips, wrap up in a tortilla, over toast for breakfast, alongside a baked potato, or throw in some rice, macaroni, or bowtie pasta for a main meal!!
- 1 tablespoon oil, for sauteing
- 1⁄2 cup onion
- 1⁄2 cup bell pepper (any color)
- 2 garlic cloves, minced
- 1 (16 ounce) can baked beans (we use vegetarian baked beans)
- 1 (10 ounce) canrotel diced tomatoes and green chilies (you pick the heat level!)
- 1⁄2 cup corn
- 1 tablespoon chili powder
- salt & pepper
- In a medium saucepan heat the oil, then sautee the onion, peppers, and garlic until the onion is soft.
- Add in all other ingredients and bring to boil. Simmer for about 10-15 minutes and your done!
- Enjoy with tortilla chips, in a wrap, over rice or pasta, with a baked potato, or over toast.
What's not to love about this dish! Spice (some - no worries not overly spicy) beans, tomatoes ~ all of this equals one part good for stomach, 2 parts good for your health, and 3 good for your soul. I didn't change anything, except add a little more spicy level and some grated sharp cheddar to the top when serving. Yum-O - loved it! Made for Veggie Swap March 2011
I never thought about using baked beans as an ingredient, or embellishing them -- depending on your perspective. But these were great! So simple, but it really dresses up the traditional baked bean side dish. I used 2 teaspoons chili powder, and being a spice wimp, I'm going to cut it down to one next time. But that's just personal preference. I used a yellow bell pepper, but I might switch to green next time just for the color contrast (the corn already adds the yellow). Thanks for a great creation!