Or “recipe.” It’s appropriate for tough times, a way to make a can of baked beans into four sweet and spicy lunches. It’s my memory of Western Beans on the Range, a recipe I read on a can of Heinz Baked Beans back in my student days. I loved this dish then and still do. Like liverwurst, it’s something I must have at least a couple of times a year:
Chop one medium onion. Brown in a pan with a little oil.
Add one large (28 oz.) can of vegetarian baked beans, after pouring off the sauce at the top.
Add some ketchup and chili powder, stir a bit, and let everything heat up. I have found that it’s impossible to add too much chili powder.
Serve with cheese, American or cheddar, and buttered bread. For added elegance, substitute potato chips for bread.
This recipe sounds awesome as i love baked beans. Definitely going on my list to try.
ReplyDeleteI grew up eating baked beans made in one of those bean pots.
Mmmm, liverwurst is also one of my favorites.
Kirsten
Good luck with this. :)
ReplyDeleteWait! Beans from a can? when you can make a whole pot of beans for about the same price if you start with dries beans? Cranberry October beans, Great Northerns, Michigan yellow-eyes, ...But I may thaw some beans and try your dish!
ReplyDeleteThe Elaine in our house is an ace with dried beans. (Her trick is adding a pinch of baking soda to offest our hard water.) But this is a recipe from my days as a grad student who barely cooked. Nostalgia demands the can. :)
ReplyDeleteIf you do try, I think you’d need to add the sauce and seasonings for baked beans first. Some of that should be in there to blend with the ketchup.
P.S.: If you try it, let me know. Maybe I can persuade my Elaine to sample a from-scratch version of this dish.
ReplyDelete