Sassy Baked Beans

By lauriecrane

Ingredients

• 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 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground cumin or chili powder
• 1 31 ounce can pork and beans in tomato sauce
• 1 16 ounce can pinto, cannellini, Great Northern, black or butter beans, rinsed and drained
• 1 16 ounce 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

Details

Servings 2
Adapted from my.midwestliving.com

Preparation

Step 1

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.