Smoky Sweet Baked Beans
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Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill. Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.
ingredients
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serves: 4-6
1/4 pound bacon, cut into 1/2-inch pieces
1/2 cup finely chopped yellow onion
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1 can (28 ounces) baked beans
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon prepared chili powder
Kosher Salt
Freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 466
- Total Fat: 23.1 g
- Saturated Fat: 8.1 g
- Trans Fat: 0 g
- Cholesterol: 29.2 mg
- Sodium: 1275.8 mg
- Total Carbs: 50 g
- Dietary Fiber: 11.5 g
- Sugars: 4.6 g
- Protein: 14.9 g
preparation
1. In a large oven-proof saucepan, cook the bacon over Direct Medium heat until crispy, 8 to 10 minutes, stirring occasionally. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and red pepper flakes, and cook for 30 seconds, stirring occasionally. Add the baked beans [with their liquid], ketchup, Worcestershire sauce, and chili powder. Bring the mixture to a simmer, stirring occasionally, and then cook over Direct Low heat for 15 minutes, stirring all the way to the bottom of the pot occasionally. Taste and adjust seasoning with salt and pepper, if desired. Serve warm.
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