Charred Corn *, Jalapeño, Chipotle Baked Beans

Serves 10


2 28 ounce cans Bush’s Honey
Baked Beans
1 16 ounce package frozen white shoepeg corn
1 ½ large green pepper large dice
½ large onion large dice
1 very large
sliced into rings, with seeds
2 large garlic cloves cut finely
¾ C catsup
1/3 packed brown sugar
¼ T dried oregano
1 t (I would use 2–3) chipotle sauce
1 T red wine vinegar
Salt and pepper to taste
2 T mild oil like sunflower


  • In a large iron Dutch oven, heat and then add the 2 T oil. When shimmering, add the onion, green peppers, and jalapeños. Cook until onions become transparent.
  • Add the thawed corn. Keep cooking on medium to medium high heat until you see charred bits forming on bottom of pan. (*To char,cook corn on the cob on the grill, then cut the kernels off, too. What I present here a shortcut.) Add the garlic and stir for about 30 seconds until sweated.
  • Add the canned beans, cats up,brown sugar, vinegar, oregano and chipotle sauce. Stir and taste to see of you need more salt. Cover with lid, and bake in a 325 degree F oven for 2 ½ hours.

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