So much of my baking and cooking inspiration comes from other bloggers. While I spend plenty of time on Pinterest, Yummly (my new favorite), or flipping through cookbooks, if there is a something specific I am looking for, I often head to my favorite bloggers sites.
That was the scenario when I was looking to make a new bean dish a couple months ago for when we were having company over. I didn't want the traditional saucey baked beans. Maybe I should play it safe more often, but I don't! I ended up finding something new and different (to me anyway) at A Southern Grace. We loved this recipe, and I can't tell you how many times we have made it since. We have tweaked it a bit to suit our taste.
The name of this dish? Well, I name a lot of my dishes after the blogger where I found the recipe. It helps me keep track of where that recipe came from. Like Mary's Peppercorn dressing and Mandy's Goulash. Now, we have Grace's Baked Beans.
I love all the different beans in this dish. Butter beans always make me happy, can't tell you why, but they do. But, it's the dried spices that really what set this dish apart from others, they take the beans to a different level. We especially love cumin in our dishes, and it works perfectly with these beans. They have such a "Southwest" flavor, that any chili/cumin rubbed meat would be a great main course for this side.
Grace's Baked Beans
1 - 28 oz can baked beans
1 - 16 oz can butter beans
1 - 16 oz can baby butter beans
1 - 15 oz can Great Northern beans
1 14.5 oz can Red Gold Petite Diced Tomatoes with Green Chiles, undrained
1/4 cup dark brown sugar
2 Tbsp ketchup
2 Tbsp Red Gold Siracha Ketchup
2 tsp ground cumin
1 tsp ground ancho chili powder
1 tsp dried oregano
1 tsp black pepper
Preheat oven to 350 degrees. Mix all ingredients in large mixing bowl. Transfer to baking dish and bake for approximately 60 minutes or until desired consistency.
Adapted From: A Southern Grace
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