Baked Beans, Two Ways

Cook’s Notes: I have two favorite ways to make baked beans. I’ve used the barbecue baked beans recipe for at least 15 years. The stovetop method is new to me as of 2009, but I love it, too. Each recipe serves about 6 people.

Barbecue Baked Beans

1/2 cup onion, chopped
1/4 cup red bell pepper, chopped
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup barbecue sauce
1 tsp mustard
31 oz can vegetarian baked beans, partially drained

Heat oven to 350°F.

In a skillet coated with cooking spray, sauté the onions and bell pepper until wilted. In large bowl, combine ketchup, brown sugar, Worcestershire, barbecue seasoning, and mustard. Skim liquid from top of beans while still in can. Combine beans, onion, peppers, and other ingredients. Put into a greased, 2-quart casserole. Bake 30 to 45 minutes.

Source: Adapted from a recipe found on in the mid-1990’s

Stovetop Baked Beans

1/4 cup ketchup
1/4 cup molasses
3 tablespoons apple cider vinegar
1.5 teaspoons yellow mustard
1/2 cup water

Add-ins and Beans:
1 tablespoon olive oil
1 medium onion, chopped
15-ounce can pinto beans, rinsed and drained
15-ounce can white kidney beans, rinsed and drained
Combine the sauce ingredients in a medium bowl.

Make the Add-ins: Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, about 8 minutes. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

Make this a main dish: Sauté 6 ounces baby spinach and 12 ounces chicken sausage links (about 4 links), sliced into coins. Cook well until spinach wilts and sausage is heated through. Add greens and sausage to the dish.

Source: Adapted from Eating Well magazine and The Wednesday Chef