Call me weird but I like baked beans – besides hot dogs, I serve them with burgers and even chicken, and they’re not just for summer around the Den – we have them year-round. However, I always feel guilty “making” them by opening a can, dumping them in a pot, and adding ketchup, mustard, and brown sugar (because apparently they aren’t sweet enough – what’s that about?) Whether you’re a baked bean die-hard or not, if you’re looking for an easy side dish, give these not-so-baked beans a try – a lot less sugar, a lot more “real” flavors, super-easy thanks to canned beans and tomatoes, and overall, a yummy side dish!
Unbaked Beans – serves 4
1 tablespoon vegetable oil
1/2 onion, diced
1 can diced tomatoes with chilies (if you’re not a spicy food fan, use the plain diced tomatoes)
1 can small red beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup ketchup (I used the “no sugar added” ketchup)
1/2 teaspoon mustard
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon Worcestershire sauce
Heat medium saucepan over medium heat. Add vegetable oil and saute onion until translucent, about five minutes. Add beans, tomatoes, salt, pepper, ketchup, mustard, onion powder, garlic powder, and Worcestershire sauce. Bring to a boil over medium-high heat and reduce heat to low. Simmer uncovered for at least 15 minutes, stirring occasionally to make sure beans do not stick (note: the beans in the picture simmered for 30 minutes).
How easy is that?!?
