Baked Beans with Hot Tomato Sauce

Hot Tomato Sauce: 3 cups tomato, peeled, seeded, and diced 4 green onions, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh basil, minced 1 tablespoon vinegar 2 teaspoons sugar 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon ground red pepper

Baked Beans: 1 pound dry Navy Beans 1-1/2 quarts water 1 (12-ounce) bottle dark beer 1-1/3 cups onion, chopped 6 cloves garlic, minced 1 tablespoon vegetable bouillon granules 1/4 cup brown sugar, packed 1/4 cup chili sauce 3 jalapeño peppers, seeded and minced 3 tablespoons vinegar 1/2 teaspoon cinnamon

To prepare Hot Tomato Sauce, combine all sauce ingredients in a small bowl, stir well. Cover and chill at least 24 hours before serving.

To prepare Baked Beans, drain and rinse soaked beans. Combine beans, water, beer, onion, garlic, and bouillon in a stockpot. Bring to a boil. Cover, reduce heat, and simmer 1-1/2 hours. Drain bean mixture, reserving 1-1/2 cups liquid. Combine mixture, reserved cooking liquid and remaining ingredients. Stir well. Pour into 2-1/2 quart casserole coated with cooking spray. Bake, uncovered at 350�F for 1 hour and 15 minutes or until beans are tender. Spoon 1 cup beans into individual serving bowl, and top with 1/3 cup Hot Tomato Sauce.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

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