Today's recipe is not rocket science. All you have to do is buy canned baked beans and jazz them up. This is the perfect recipe for those days in which you don't want to cook but you have to feed your family. Since baked beans are savory and sweet, because they are cooked with honey, molasses, or maple syrup, children love them and who doesn't?
Read more ¿Qué más?: Latin slow cooker: Yummy chili perfect for 4th of July!
So if you have kids like mine who are, let say, difficult to eat, try these baked beans you can serve as a soup, or as a side dish with all your BBQ goodies this coming 4th of July. These beans are a classic American dish with our Latin flair and the best is that no one will know you're pouring a can!
Deluxe canned baked beans with a Latino flair
Makes 8 servings
Ingredients
2 cans of baked beans
2 tablespoons of olive oil
1 garlic clove, minced
1 onion, finely chopped
2 tablespoons of red bell pepper finely chopped
3/4 cup dried tomatoes, hydrated in a cup of water for 15-20 minutes and julienne cut
Preparation
In a saucepan or deep skillet over medium heat, heat oil and sauté the garlic, onion and paprika for about 5 minutes, until wilted.
Empty the cans of beans in the pan with the sauce. Stir.
Lower the heat. Add the tomatoes and reserve water in which they were hydrated.
Simmer, uncovered for 15 minutes.
Add the water to the tomatoes and cook for 5 more minutes uncovered.
Serve hot.
See more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
