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South of the Border Baked Beans

PrintPrint Recipe
  • Yield: 6 servings
  • Prep Time: 0:05
  • Cook Time: 15 minutes

Ingredients

  • 1/2 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cans (16 ounces each) kidney beans OR black beans, drained and rinsed
  • 1 can (12 ounces) kernel corn, drained
  • 1 can (4 ounces) chopped green chilies, drained, OR 1 tablespoon seeded, chopped jalapeño pepper*
  • 1/2 cup finely chopped onion

Directions

  1. Mix corn syrup, ketchup, vinegar, chili powder and salt in a 1-1/2-quart microwave-safe casserole dish. Stir in beans, corn, chilies and onion.
  2. Microwave on HIGH (100%) for 15 minutes or until hot and bubbly, stirring twice. Let stand 5 minutes before serving. Note: Microwave cooking times may vary.*Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.
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South of the Border Baked Beans

  • Yield: 6 servings
  • Prep Time:  5 minutes
  • Cook Time: 15 minutes

Ingredients

  • 1/2 cup Karo® Light OR Dark Corn Syrup
  • 1/4 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cans (16 ounces each) kidney beans OR black beans drained and rinsed
  • 1 can (12 ounces) kernel corn drained
  • 1 can (4 ounces) chopped green chilies, drained, OR 1 tablespoon seeded chopped jalapeño pepper*
  • 1/2 cup finely chopped onion

Directions

  • Mix corn syrup, ketchup, vinegar, chili powder and salt in a 1-1/2-quart microwave-safe casserole dish. Stir in beans, corn, chilies and onion.
  • Microwave on HIGH (100%) for 15 minutes or until hot and bubbly, stirring twice. Let stand 5 minutes before serving. Note: Microwave cooking times may vary.*Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.