Recipe: Baked Beans and Guacamole

Baked Beans & Guacamole

I wanted a baked beans recipe that:

• Used canned beans
• Didn’t use canned baked beans (that’s a serving suggestion, not a recipe!)
• Went easy on the sweet stuff (accent, not candied beans)

I found this recipe for “Bar-B-Q Baked Beans” on allrecipes.com and made a few adjustments. Here’s my version:

Baked Beans:

• 1 (15 oz) can kidney beans, drained & rinsed
• 2 (15 oz) cans cannellini beans, drained & rinsed
• 2 (15 oz) cans pinto beans, drained & rinsed
• 1 (16 oz) bottle chili starter sauce (we used Tabasco brand)
• 2 Tablespoons dark brown sugar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons molasses
• 3 slices bacon, chopped in several pieces**

Preheat oven to 325 F.

Cook the bacon until browned and crispy. Drain on paper towels.

In a bowl, mix all ingredients together: beans, chili sauce, sugar, mustard, Worcestershire sauce, molasses, cooked bacon. Pour into an appropriately-sized baking dish.

Bake for one hour, until thick and bubbly.

Serve with homemade guacamole.

Homemade Guacamole:

• 4 ripe avocados
• 4 Tablespoons lime juice*
• 1/2 cup of your favorite salsa (or to taste)
• 3 slices bacon: chopped, cooked, and drained**
• Salt to taste

Smash the avocados together with the lime juice using a potato masher. (Or a fork, if ripe enough. Or your favorite method.) Stir in salsa, cooked bacon, and as much extra salt as is needed. Serve with the baked beans, and of course some chips to eat the extra with.

*If the avocados are at all underripe, reduce lime juice to as little as 2 Tablespoons.

**Just get a small package of bacon, chop roughly, cook the whole thing, and use half the package in the beans and half in the guacamole.