This recipe for Sweet and Tangy Baked Beans is a delicious and easy-to-make side dish. The beans are cooked in a sweet and tangy sauce that is perfect for dipping cornbread or crackers. These beans are perfect for a weeknight meal or a summer barbecue.
Ingredients:
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (10-ounce) can Rotel tomatoes, undrained
- 1/2 cup barbecue sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add all of the beans, Rotel tomatoes, barbecue sauce, ketchup, brown sugar, Worcestershire sauce, salt, and pepper to the skillet. Stir to combine.
- Pour the bean mixture into a 9x13 inch baking dish.
- Bake in the preheated oven for 30 minutes, or until the beans are heated through and the sauce has thickened slightly.
- Serve immediately and enjoy!
Tips:
- For a spicier bean dish, add more Rotel tomatoes or a dash of hot sauce.
- If you don't have barbecue sauce, you can substitute your favorite ketchup-based sauce.
- For a sweeter bean dish, add more brown sugar.
- If you want the beans to be more saucy, add an extra 1/4 cup of water or chicken broth to the skillet before baking.
- Serve the beans with your favorite sides, such as cornbread, mashed potatoes, or rice.
Enjoy!