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Baked Beans w/Green Chiles

Source of Recipe

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Recipe Introduction

Picnicking: This is a day or two ahead recipe to make. You can have the recipe either cold or warm. If you want it cold just spoon into a large plastic container, cover, and put into ice chest. For a warm dish, heat (on stove or in microwave) and pour into a hot thermal container. When you get to the picnic or tailgate site, just let your guest dig in and enjoy. Makes 6 to 8 servings.

List of Ingredients

1-1/2 - cups dried navy beans
1/2 - cup pinto beans
6 - bacon slices, diced
1 - medium onion, sliced
1/4 - cup brown sugar (packed)
3 - tablespoons molasses
1 - teaspoon salt
1-1/2 - teaspoon prepared mustard
1/8 - teaspoon pepper
3 - green chiles, roasted and diced


Recipe

Preheat oven to 300 degrees.

Use your favorite method to tenderize beans or according to package instruction. Drain beans and keep the liquid.

In a large skillet, brown bacon until crisp. Remove bacon and remove all but a tablespoon of grease. Sauté onions in skillet.

In a 2-quart un-greased casserole dish, add beans, onions and bacon. Stir in the brown sugar, molasses, salt, prepared mustard, pepper, chiles and 1 cup of the reserved liquid. Then add the remaining reserved liquid or water to almost cover ingredients.

Cover and bake 3-1/2 to 4 hours. Remove cover for the last 30 minutes of baking. If beans look dry during baking, stir.