Baked Beans
I've found that if I make this with my beans, they stay good for much longer.
Cookware
- Knife
- Measuring cups/spoons
- Stove/range
- Saucepan
- Stirring implement or rubber spatula
Ingredients
- 3 cups dried pinto, red, or black beans, cooked
- 1⁄2 cup canned tomatoes, puréed or chopped, with juice
- 1⁄4 onion, finely chopped
- 2 tbsp mustard
- 2 tbsp molasses or brown sugar
- 2 tsp chipotle en adobo, or any chili sauce
Instructions
- Mix everything together in the saucepan. Cook on medium heat for 5 minutes or until fully combined/thickened.
- Eat immediately or store in the fridge.
References
Last modified: 202607170619