Phoebe Dineen
The original recipe comes from Cooking Light magazine. Phoebe made these at their housewarming “Open House” and nary a bite was left!
These are now the only baked beans I make.
- 1/2 cup minced shallots
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 1/2 cup tomato puree (I use tomato paste – I never have puree in the house!)
- 1 tablespoon canola oil
- 1/4 cup honey
- 1/4 cup cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 2 chipotle chiles, canned in adobo sauce, seeded and chopped
- 2 (28-ounce) cans baked beans
Preheat oven to 300°.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add remaining ingredients (except beans.). Reduce heat; simmer for 10 minutes, stirring occasionally.
Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
