Red Hot Beans

Pairs Well With

Serves a crowd


1 lb uncooked bacon, well chilled, cut crosswise into thirds and then into ¼-inch vertical strips
2 medium onions, chopped fine
2-3 garlic cloves, minced
Three 28-ounce cans B&M Original Baked Beans or other brand
1 ½ cups chili sauce (the ketchup-style sauce)
½ cup Worcestershire sauce
¼ cup yellow mustard
3 T crumbled dried basil or oregano
2 T crushed dried medium hot or hot red chile
2 t ground cumin seeds
¼ to ½ cup packed dark brown sugar


Preheat oven to 350
In a large skillet, sauté the bacon over medium-high heat for 5-6 minutes, until beginning to brown though still limp. Stir in the onions and continue cooking the mixture until the onions are translucent, about 4-5 additional minutes. Add the garlic and cook for 2-3 minutes longer. Scrape the bacon-onion mixture into a large baking dish and add the rest of the ingredients including the smaller amount of brown sugar. Taste and adjust the seasoning, adding more brown sugar if you prefer sweeter beans. Bake uncovere until bubbly throughout with a bit of browned crust at the edges, 40-45 mintues. 
Serve hot. If you have leftovers, the beans reheat splendidly.