Perfectly Baked Beans

newbeans Baked beans are the ultimate comfort food, either on their own or as a side dish. This version uses a can of ready-made pork and beans, and doctors them with the addition of bacon and spices. Delish!


  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 4 oz. jar Hatch Green Chile
  • 1 large can Van Camp’s Pork & Beans (net 53 oz. / 3 lb. 5 oz.)
  • 1 cup barbeque sauce
  • ½ cup brown sugar
  • ¼ cup distilled or cider vinegar
  • 2 tbsp. ketchup
  • 1 tbsp. yellow dry mustard


Place your oven rack to the middle-lower position and preheat to 325° F.

Fry your bacon in a large skillet until it is partially cooked. Add the onions, peppers, and green chile. Sauté until tender, about 5 minutes.

Add the beans, barbeque sauce, brown sugar, vinegar, ketchup, mustard, and mustard. Bring to a simmer. Pour the flavored beans into an aluminum pan, and bake until the beans are bubbly and the consistency is similar to that of pancake syrup, about 2 hours.

Let stand to thicken slightly and serve warm.

Roasted Beet Salad


This classic salad, full of antioxidants, is delicious in winter or summer. We recommend serving it at room temperature, but cold and warm are also delicious. Try with different colored beets (golden, traditional red and even candy striped) for variety. We love this salad on a summer evening with a glass of wine.


  • 8 Beets, washed but not peeled
  •  ½ cup Trade Joe’s Premium Olive Oil
  • ½ cup Balsamic Vinegar
  • 3 tsp. Kosher Salt
  • 1 ¼ tsp. freshly ground Black Pepper
  • 4 oz. Baby Arugula or other bitter lettuce
  • 4 oz. Goat Cheese


Preheat oven to 400° F. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them until a sharp knife inserted into the center indicates they’re tender (50 minutes – 1 hour depending on their size). Unwrap your beets and let cool until safe to handle (about 10 minutes). Peel them over a piece of parchment paper to avoid staining your cutting board.

Whisk together the olive oil, vinegar, mustard, 2 teaspoons salt, and 1 teaspoon black pepper and set aside. While the beets are still warm, cut each one half and each half into 5 or 6 wedges, then place into large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette you just made up (warm beets absorb more), 1 teaspoon salt, and ¼ teaspoon pepper. Continue to add salt and pepper to taste.

In a separate bowl, toss the arugula with just enough vinaigrette to moisten the leaves. Place on a serving platter and top with your beets and goat cheese. Serve when beets are warm or at room temperature.

Green Chile Cheese & Corn Chowder


This dish is absolutely delicious, very easy to make, and it goes great with rotisserie chicken—perfect for those cold lazy Sunday afternoons!


  • 3 Tbsp. butter
  • 1 Whole onion, chopped
  • 3 Bacon slices, chopped
  • 2 Tbsp. (heaping) Fresh green chile
  • 1 Whole red bell pepper (finely diced)
  • 1 Whole yellow bell pepper (finely diced)
  • 1 Whole orange bell pepper (finely diced)
  • 6 Ears of Corn (kernels sliced off)
  • ¼ Cup All-purpose flour
  • 3 Cups Chicken stock or broth
  • 2 Cups Half-and-half
  • 1 Cup (heaping) grated Monterey Jack cheese
  • 1 Cup (heaping) grated Pepper Jack cheese
  • 1/3 Cup green onions, sliced
  • Bread Bowls


In a large pot, melt the butter over medium-high heat and cook onions for a couple of minutes.  Add bacon and cook for about another minute, then add diced bell peppers and green chile.  Cook for a couple of minutes.  Finally, add the corn and cook for one more minute.

Sprinkle flour evenly over the top of the mixture and stir.  Pour in chicken broth and stir well.  Allow this to thicken for 3-4 minutes and then reduce heat to low.  Stir in the Half-and-Half, cover, and allow to simmer and thicken for 15 minutes or so.  Stir in cheeses and green onions.  When the cheese is melted and the soup is hot, just season to your liking and enjoy!


I also won a Green Chile contest with Albuquerque The Magazine with this recipe. Click here to view the article with my granddaughter.