Plated + Served: A Flavorful 4th!
As you know, Mama grew up in Texas where if you have a cook out, beans better be on the menu!
If you’re doing the cooking for the Fourth of July, or bringing a dish to someone else’s barbecue, why not make these flavor-packed Baked Chili Beans with Roasted Onions.
I originally wrote this sweet and spicy bean recipe for Seventh Avenue and used their cast iron roaster to make it. I like this roaster because cast iron absorbs heat evenly, blending the flavors deliciously. I like this recipe because it is high in fiber and low in fat. You can also use canned beans!
Baked Chili Beans with Roasted Onions
prep: 22 minutes
cook: 30 minutes
serves: 12 (4 oz. portion)
you’ll need…
8 cups cooked pinto or red beans (or a combination of both), drained
1 cup ketchup
¾ cup brown sugar
¼ cup molasses
2 tsp. salt
1 tsp. cayenne pepper (or to taste)
3 cloves garlic, chopped
2 jalapeño or serrano peppers, chopped
2 cups thinly sliced onions
2 Tbsp. olive oil
let’s get to it…
Preheat oven to 350°F.
Place drained cooked beans in Preseasoned Oval Roaster with Grill Lid.
Blend ketchup, brown sugar, molasses, salt, cayenne pepper, garlic and jalapeño or serrano peppers in a bowl. Stir mixture into beans.
Distribute onions evenly on grill side of Grill Lid; drizzle olive oil on top of onions.
Place Oval Roaster in oven. Place Grill Lid next to Oval Roaster.
Bake for 30 minutes or until beans are hot and bubbly; remove from oven.
Spoon onions on top of Chili Beans. Serve immediately.
Nutrients per serving: Calories 288, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 60 g, Protein 11 g, Sodium 650 mg, Fiber 11g
cooking know how…
No time to cook the beans? One 15-ounce can of beans is equal to 1 ½ cups cooked beans. Always thoroughly rinse the canned beans and drain before using.
Mama created this recipe for www.seventhavenue.com.
