Dorothy’s Best Ever Quick Baked Beans Recipe

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.