• Dorothy’s Best Ever Quick Baked Beans Recipe

    by Dorothy Reinhold on January 6, 2011


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    The inspiration for this dish was my desire to have deep, rich, dark brown baked beans, RIGHT NOW! I wanted to eat them in the back yard that night for a cookout, so I knew I couldn’t start with dried beans and get them done in time.

    I had a can of baked beans to start with, and went looking for dark brown things in the pantry and refrig. Coffee powder and Worcestershire sauce lent flavor while molasses and chocolate syrup gave extra sweetness; the chocolate undertone also gave a mole quality.

    After you taste these, you might never bake beans the long, tedious way again. Don’t scold me for the canned shortcut; we’ll mosey along with a long-and-slow baked bean soon enough. Just don’t buy the canned product called Pork and Beans, which is a weak, watery, pale version of something or other. Not sure what, but it isn’t good to start with, so don’t bother with it.

    I offer two versions of this, depending on how fast you need them, and how many people you are serving. Sometimes you want something lightning fast on the stove, and sometimes you want a casserole-size dish to serve at a buffet, potluck or outside at a pool or patio party. Suit your own needs.

    It doesn’t matter whether it is a nippy January night, or a lazy summer day, baked beans are always in style, and in season!

    Dorothy’s Best Ever Quick Baked Beans
    Oven version—6-8 servings

    Add sliced hot dogs before baking for an even heartier dish. If you don’t like pintos or black beans, you can substitute another variety of canned beans.

    1 tablespoon instant coffee powder (decaf, so you don’t amp people up at dinnertime)
    1 tablespoon Worcestershire sauce
    3 tablespoons molasses
    3 tablespoons chocolate syrup (such as Hershey’s; not fudge sauce)
    1/4 teaspoon garlic powder
    1/4 teaspoon powdered ginger
    1/2 teaspoon onion powder
    1/2 teaspoon dried mustard
    Pinch ground chipotle or ground cayenne pepper
    2 (16-ounce) cans baked beans, slightly drained (B&M brand preferred, or Bush’s)
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can pinto beans, rinsed and drained

    Heat oven to 350 degrees. Mist a 9-inch square baking dish (or equivalent size) with nonstick spray and set aside.

    In a large bowl, combine coffee powder, Worcestershire sauce, molasses, syrup, garlic, ginger, onion powder, mustard and chipotle or cayenne. Mix well into a sauce.

    Add all beans into the bowl and stir carefully so as not to break up the beans.

    Turn beans into prepared baking dish. Bake at 350 degrees for 30-45 minutes, until bubbling.

    Serves 6-8.

    Dorothy’s Best Ever Quick Baked Beans
    Stovetop version—4 servings

    1 (16- to 20-ounce) can baked beans, slightly drained (B&M brand preferred, or Bush’s)
    1 teaspoon instant coffee powder (decaf, so you don’t amp people up at dinnertime)
    1 teaspoon Worcestershire sauce
    1 tablespoon molasses
    1 tablespoon chocolate syrup (such as Hershey’s; not fudge sauce)
    1/4 teaspoon onion powder
    1/4 teaspoon dried mustard
    1/8 teaspoon garlic powder
    1/8 teaspoon powdered ginger
    Pinch ground chipotle pepper, or cayenne pepper

    Add all ingredients to a medium saucepot, cover and heat on low for 10 or so minutes until hot and bubbly.

    Serves 3-4.

    This recipe is entered in “Get Grillin.” Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, is sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.

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