It never fails. Every time I buy a big can of baked beans with intentions of using it, the can winds up sitting in my cupboard. Weeks turn to months, and there it sits, watching the other contents of the cupboard change. Finally I decide once and for all to take the can out and make the beans a main player in a dish I can keep coming back to without worrying about it being too fattening or caloric.

As the temperatures become ever cooler, this baked bean stew will keep you warm with its simple ingredients and surprising flavor. You can practically add in anything you want: meat, vegetables — even cheeses. The only ingredients that need to remain constant are the beans and tomatoes. I like to use vegetarian baked beans because they’re fat free, but you can use any kind.

Baked Bean Stew

Serves: 6 as side dish, 4 as main courseTotal time: 35 minutesIngredients:1 tbsp. cooking oil1 medium onion, chopped1 green bell pepper, choppedAbout 5 large button mushrooms, sliced1 green chili pepper, sliced (optional)1 large tomato, diced (you can also use one 14.5-ounce can diced tomatoes, drained of juice)1 28-ounce can baked beans, drained of half its liquidSalt and pepper1 tsp. dried oregano tsp. garlic powder (optional)

1. Heat oil in a medium saucepan. Saut onion until translucent, about 5 minutes; add bell pepper, mushrooms and chili pepper and cook until soft, about 5 minutes. Add tomatoes and cook another 10 minutes. Drain as much liquid from the vegetables as possible in a colander.

2. Add beans to now-empty saucepan and cook until thoroughly heated. Return vegetables and stir in spices. Cover, reduce heat and simmer for 10 minutes.

Note: You can also add ground beef or other meat to this dish. Throw it in the saucepan with the onions before adding the vegetables.

Published on August 30, 2006 at 12:00 pm