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Added May 24, 2010 | Recipe #426809
Showing 1-2 of 2
By Chef #428885
on March 09, 2011
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 2011person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 04, 2010
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (248 g)
Servings Per Recipe: 4