Recipe by whino247
"This is a recipe that has been in my family for years. It's a great combination of sweet and spicy! If you like your beans saucy, you can double the sauce mixture."
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bacon, cut into small pieces
onion, cut into small pieces
2 (15 ounce) cans
kidney beans, rinsed and drained
hot pepper sauce (such as Tabasco®)
ground black pepper
Yum! Its great with an assortment of beans too :) definitely would make again
This recipe did exactly what I needed it to do! What to do with a can of red beans for a side dish in a hurry? Nothing fancy but pretty good flavor. Like one other reviewer said, "Save the bean juice." You will definitely need it. I made these in 10 minutes using pre cooked bacon. I think I would have preferred to leave out the dry mustard, or at least cut it back a little, as that flavor seemed to dominate the others just by a tad. Maybe a tbsp of molasses would add even more flavor. I might try that next time. Overall, the beans were good, easy to make, and on the table for a great side with hamburgers. Thanks for the recipe Whino!
Do reserve some of the juice from the beans because you'll need it. Without it, you’ll be adding some water because the mixture will be too dry, thick, and sticky, so use the reserved bean liquid which will add some flavor. The one thing that I really don’t get is why you would bake the beans for an additional 10 minutes. The bacon is cooked so you’re not browning it, you’re not melting anything, so to me, it just seems like an unnecessary step. Just heat and simmer the beans and serve. The recipe author says "...great combination of sweet and spicy." IMO there’s no “spicy” in this with just a dash of Tabasco for 2 cans of beans, so you’ll need to adjust that to your taste preference if you want a little kick. Also, there’s an omission in the recipe because it doesn’t tell you when to add the beans. I mixed up everything and then stirred in the beans to heat. On the positive side, we did like them.
I am assuming you put the beans in on step 2.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 53
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