We’ve just crossed the halfway point of #HotSummerEats hosted by Camilla of Culinary Adventures with Camilla. My menu continues with my husband’s favorite recipe of not only the week but of any that I’ve created to date.
I was happy to see that Not Ketchup was sponsoring this event. They generously provided bottles of their dipping sauce during last year’s #10DaysofTailgate during which I made Maize and Blue Chicken Salad. This time I requested a bottle of their Cherry Chipotle dipping sauce with the plan to make baked beans.
I had so much fun creating my Whiskey Bacon Baked Beans that I knew I wanted to try making more flavors. During that first batch of beans I realized just how much 1 lb of beans really is so I decreased the amount but feel free to double my recipe if you’re feeding a crowd. I actually made these beans twice – each time bringing them to a small potluck, and each time getting compliments. I kept this recipe vegetarian for some of my guests but feel free to substitute chicken stock or even add bacon!
Cherry Chipotle Baked Beans
- 1 C dry great northern beans (soaked and drained according to package directions)
- 1/2 red bell pepper, diced
- 1 Vidalia onion, diced
- 1/4 C Cherry Chipotle Not Ketchup
- 2 tbsp molasses
- 1 tsp Kosher salt
- 1/2 tsp ground mustard
- 1/4 tsp black pepper
- pinch cayenne (optional and to taste)
- 1 1/2 C vegetable broth
- Place all ingredients in slow cooker. Stir. Cook on LOW 6 – 7 hours until beans are tender and sauce thickened.
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:
Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.