When I first stated making this recipe, my young daughter (not quite 1 at the time) had recently really taken a liking to salsa. She loved to pick the chunks of onion, peppers and tomatoes out and eat them. Knowing how much kids change their eating patterns over the years, I knew the love for salsa might not last. And just as I had assumed, she went through a phase of dipping her quesadillas & other foods in salsa and then no salsa for me mom. Enter the sour cream phase ha ha. Now at 9 years old she is back to liking salsa again…as long as it’s not to spicy.
Back when she was little we made experimented with salsa baked beans and it was an instant hit. It became a summer regular and family favourite (minus the boy – to this day he still does not like beans). You can also change up this recipe to suit your tastes. Make & use your own baked beans. Buy different flavours of both baked beans and salsa’s to experiment. Use orange juice instead of lemon.
This is a great dish to take camping. You can open your canned beans, pour them into a plastic container with a lid, add all ingredients & store in cooler/fridge until ready to warm up. Bring a bag of nachos & the rest of the salsa will be gone in no time.
- 1 can baked beans, your favourite brand
- 1 cup medium salsa
- 2 tbsp fresh lemon juice
- ¾-1 tsp chili powder
- ½ tsp worchestershire sauce
- Pinch of salt & pepper
- Combine all ingredients in a saucepan.
- Place on burner (either BBQ or stove top). Bring mixture to a boil over medium heat. Reduce heat and simmer, stirring occasionally until slightly thickened, about 15 minutes.
- Serve immediately.