Saturday, July 26, 2014

Four Can Baked Beans


     From Progresso, the hardest part about making this bean recipe is opening the cans.  Ideal for camping, after the flavors meld, these rich and spicy beans taste like they were simmered all day.  In my 10 inch dutch oven, the beans baked for 50 minutes with 10 coals in a ring around the bottom and 20 briquettes on the lid.  You can monkey around with the flavors, I used bake beans with onions and chile beans with cayenne and cumin, although I would avoid the sweeter maple flavored baked beans.  Allow them to rest for 15-20 minutes before serving so the beans will have time to absorb some of the zesty juices. 

Four Can Baked Beans
1 16 oz can baked beans, undrained
1 15 oz can spicy chili beans, undrained
1 15 oz can black beans, drained and rinsed
1 14.5 oz can fire roasted diced tomatoes with green chilies, undrained

     Lightly oil or spray dutch oven.
     In large bowl, combine ingredients well, pour into prepared oven.
     Bake at 350 degrees for 50-60 minutes or until bubbling and flavors have blended.
     Allow beans to sit for 15 minutes before serving.

Combine all ingredients in well oiled dutch oven

Bake at 350 degrees for 50-60 minutes

Simple to make but loaded with flavor

2 comments:

  1. These recipes look delicious! The only thing that I am wondering is,... I am dutch and our food does not come close to looking this tasty, why is this called "the dutch oven"?
    Thanks, Meike

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  2. Thank you for stopping by, here's a link to a Brief History of Dutch Ovens that might give you a little information: http://www.chuckwagonsupply.com/history.htm Liddy

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