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READY IN 20 mins

Bandito Baked Beans

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Read Reviews (4)

"Here's a great side dish for your next barbecue, open house or buffet...and it's ready to go in just 20 minutes. Picante sauce is the ingredient that makes these baked beans especially good....give them a try." — Campbell's Kitchen

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Original recipe makes 6 servings Change Servings

1 tablespoon vegetable oil
1 medium onion, chopped
1 cup Pace® Picante Sauce
1/4 cup molasses

1 tablespoon spicy brown mustard
1 (15 ounce) can pork and beans
1 (15 ounce) can black beans, rinsed and drained

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Directions

Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender.
Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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Reviews More Reviews

Aug 14, 2011

Hubs requested baked beans with our BBQ rib dinner and I wanted to try someting new. He was not enthused about this recipe at all. I admit I was skeptical myself but I love to experiment and I've often been pleasantly surprised when I do. I thought the picante sauce (I used salsa, and a different brand) weird, and even more so combined with spicy brown mustard. In my mind it was an incompatible combo. But it worked. Ohhh, did it work! I gave Hubs a spoonful to taste and the look on his face told me right away he was pleased. "These are pretty d*mn good!" he said. Oh my, these are unlike any baked beans I've ever had. Uniquely delicious. Instead of vegetable oil I sauteed some sliced bacon, then cooked the onion with it and the drippings. I can only believe the bacon took this already incredibly delicious recipe over the top.

—naples34102

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Apr 19, 2010

Most excellent. Use the whole small jar of Picante Sauce, medium. And 1 clove garlic. Best beans I've had. I just dumped the black beans in.

—Shrike

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6 Ratings

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Jun 30, 2011

It's tough to decide how to rate a recipe when there are obvious problems with measurements, etc. This is one of those recipes. I liked the idea of adding the picante sauce but the recipe calls for just two 15 oz. cans of beans which is clearly not enough to make 6 servings. I used a 28 oz. can of pork and beans, a 15 oz. can of black beans and added in a 15 oz. can of pinto beans. I didn't have any spicy brown mustard on hand so just used yellow mustard and added 1 tsp. of chili powder to spice it up. An entire onion would be far too much so just eyeball it. I used about half. I used the medium Pace picante sauce and reduced it to 3/4 cup. It gave it just a touch of heat, not too much. With these changes these were so good! Great summer BBQ dish. Check custom recipes if you'd like to see my changes.

—Valerie's Kitchen

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Sep 21, 2011

Sorry didn't do it for our family.....followed the recipe but added another can of pork & beans and another can of black beans. Oh well you don't really know until you try a recipe....we tried and not our favorite.

—glenda

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Nutrition

Calories
162 kcal
8%

Carbohydrates
29.7 g
10%

Cholesterol
5 mg
2%

Fat
3.5 g
5%

Fiber
4.6 g
19%

Protein
4.1 g
8%

Sodium
609 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bandito Baked Beans

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 162
** Calories from Fat: 31

% Daily Value *
** Total Fat 3.5g 5 %
** Saturated Fat 0.7g 4 %
** Cholesterol 5mg 2 %
** Sodium 609mg 24 %
** Potassium 410mg 11 %
** Total Carbohydrates 29.7g 10 %
** Dietary Fiber 4.6g 19 %
** Protein 4.1g 8 %
** Sugars 17.1g
** Vitamin A < 1 %
** Vitamin C 6 %
** Calcium 9 %
** Iron 19 %
** Thiamin 5 %
** Niacin 9 %
** Vitamin B6 10 %
** Magnesium 21 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.