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Holla Jalapeño Baked Beans
Bush’s Best® Vegetarian Baked Beans are beautiful on their own, but there are a million and one ways to make them all yours. Try out this jalapeño-studded recipe featuring sautéed onions, bell peppers, and mushrooms that simmer with our famous tangy-sweet baked beans and spicy jalapeños. Serve it as a side or a topper for corn chips with zesty pepper jack cheese.
- Prep Time
20 Mins
- Cook Time
25 Mins
- Serves
25
INGREDIENTS
- 7.5 Tbsp Vegetable Oil
- 1.75 cups Yellow Onion, 1/4-inch Diced
- .33 cup Red Bell Pepper, Fresh, 1/4-inch Diced
- .33 cup Green Bell Pepper, Fresh, 1/4-inch Diced
- 1.25 Qt Shiitake Mushrooms, Thinly Sliced
- 1.25 Qt Bush’s Best® Vegetarian Baked Beans, Drained
- 5 Tbsp Pickled Jalapeño Coins, Canned, Small Diced
- 2.5 tsp Kosher Salt
- 1.25 tsp Ground Black Pepper
INGREDIENTS
- 7.5 Tbsp Vegetable Oil
- 1.75 cups Yellow Onion, 1/4-inch Diced
- .33 cup Red Bell Pepper, Fresh, 1/4-inch Diced
- .33 cup Green Bell Pepper, Fresh, 1/4-inch Diced
- 1.25 Qt Shiitake Mushrooms, Thinly Sliced
- 1.25 Qt Bush’s Best® Vegetarian Baked Beans, Drained
- 5 Tbsp Pickled Jalapeño Coins, Canned, Small Diced
- 2.5 tsp Kosher Salt
- 1.25 tsp Ground Black Pepper
DIRECTIONS
- Add vegetable oil to a large rondeau or pot and set over medium heat.
- Sauté yellow onions for 8 minutes or until lightly caramelized. Season with salt and pepper.
- Add bell peppers and mushrooms and sauté for 5 minutes more or until mushrooms are completely wilted. Season with salt and pepper as needed.
- Add beans and jalapeños. Bring to a simmer over medium heat. Simmer for 8 minutes, stirring periodically.
- Serve 1/4 cup jalapeño baked bean topper per serving.
