Yes, I was taking pictures of my leftover baked beans. DH doesn’t even question it. How goofy is that?
Two weeks ago, I made my sister’s Stampede Beans for our birthday picnic here. I’ve made Calico Beans for years and like them, but they’re pretty sweet. I’ve always wanted beans that have a little heat to them.
Truly, these are the best beans I’ve ever had. I did have to call my sister to clarify the amount of beans. First I read “10 oz.,” which seemed pretty scant for the amount of bacon! Lacking a 110-ounce can of beans, I scrounged up every can of Bush’s beans in the house, and added drained and rinsed black and kidney beans to make up the difference.
Even though we were a pretty big crowd, there was plenty to eat, and so we ended up with quite a quantity of leftover beans. Now, I love these — warm or cold — but I was not the only one in the household who was tired of them twice a day. Consider yourself warned.
Please try these for your Labor Day picnic!
Stampede Baked Beans
1 pound bacon, cut into small pieces
2 large onions, chopped
One 110-ounce can baked beans (yes!)
1/4 cup ketchup
2 cups (16 oz.) chunky salsa (as hot as you prefer)
1/4 cup brown sugar
1 Tablespoon ground cumin
Fry bacon; remove from pan and drain on paper towels. Drain most of grease from pan and sauté onions. Combine all ingredients in big crock pot and cook on low all day.