Shel’s Badlands Vegetarian Barbecued Baked Beans
One large can (28-0z I think) of Heinz or Bush’s Vegetarian Baked Beans (or your favorite beans)
2 Tbs maple syrup
2 Tbs honey
3 dried Chipotle chile peppers, stems removed and quartered (or 2 chipotles and 1 ancho)
3 cloves of garlic, crushed
1 - 2 large, fresh, firm ripe tomatoes, cored, seeded and diced
1/2 cup coarsely chopped sweet onion (1015, Maui, Vidalia) - yellow onion is fine
1/4 cup fresh chopped cilantro, optional for garnish
Pour the beans into a medium sized non corrosive skillet or saute pan (non stick is fine, too) and start them warming on medium-low heat on the stove, or on a grill outside. After a few minutes stir in the maple syrup and honey. You can also use molasses or brown sugar, or some combination, although honey and chipotles is a great combination.
While the beans are warming take the quartered chipotles and crushed garlic and put them into a small blender or processor. Boil just enough water to cover, let water cool for a moment or two to bring temp to about 190-195 degrees. Let the garlic and chiles steep for about 1/2-hour. Meanwhile, using a wooden spoon, stir the beans every now and then.
After about 1/2- hour, blend or process the garlic and chipotles into a fairly smooth pureé. Add the pureé to the warm beans. Increase the heat to medium, continue stirring every now and then and, when the sauce reduces and thickens to where you like it, add the diced tomato and onion, don’t cook them through as we want them only warmed to add some temperature contrast and texture to the beans, remove from heat, pour into serving bowl, garnish with cilantro, serve. Don't forget the cold beer . . .
Notes: You can use canned Chipotles in adobe sauce instead of dried chipotles. It’s easier. If doing that put the garlic cloves into a little boiling water for a couple-three minutes, then add them to the canned chipotles and some adobe sauce, and blend, puree, or very finely chop before adding to the beans. You can also use other dried chiles - ancho is nice, as are de arbol. Find a combo you like ...
You can also char the tomatoes for a somewhat different flavor, but be sure to leave them firm enough for texture.