A while back, while looking through old magazine recipes from the 1950’s and 1960’s, I came across one for a “Barbecued Bean Bake” that promised the “entire family will love” this one pot meal of doctored canned baked beans with sliced hot dogs stirred in.
Well…
in truth,the recipe called for “pushing the hot dog slices down into the beans,” which seemed to me just a touch violent,
but, to each their own, I guess.
I thought that the recipe held promise, as long as I skipped drowning sliced hot dogs in the casserole, and brought a bit of 21st seasoning into the mix. In fact, I skipped the hot dogs entirely, opting for what could be, depending on the type of canned beans you chose, a vegetarian entrée or side dish.
Also, 21st century dietary issues here, did you know that a lot of canned baked beans are gluten-free? Check on the brands’ web site for confirmation.
I chose to add Peach Butter to my beans, along with a local, spicy ketchup that added an extra bit of a kick to the finished casserole; and had my husband going back 
for seconds at dinner as well as later in the week for lunch; so mebbe that vintage advertisement was on to something.
INGREDIENTS
•21 oz can beans
•1/4 cup brown sugar
•1/4 cup Peach Butter
•2 tbsp ketchup
•1 tbsp Sherry Peppers Sauce*
•1 tsp dried shallot
•1/2 tsp curry powder
•1/2 tsp dried mustard
•1/4 tsp lower sodium Tamari
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat your oven to 350º.
Stir everything together in a two quart casserole until well blended.
Cover and bake for 45 minutes.
Remove the cover and bake for an additional 30 minutes, then remove from the oven and allow to rest for five minutes before serving.
Tasty with grilled chicken and yellow rice!