• Cooking Time:
  • Servings:
  • Preparation Time:


  • cooking spray
  • 1/2 cup minced shallots (about 5 ounces)
  • 1 tablespoon ground cumin
  • 1 tablespoon minced garlic
  • 1/2 cup tomato puree
  • 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 (I prefer Bush's)


  • Preheat oven to 300F.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; saute 4 minutes or until golden. Add cumin and garlic; saute for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.
  • Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300F for 1 hour or until thick and bubbly.


Categories: Beans  Side Dish 

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