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Recipe: South of the Border Baked Beans (using corn and chiles, microwave)

Side Dishes - Beans
SOUTH OF THE BORDER BAKED BEANS

1/2 cup Karo Light OR Dark Corn Syrup (or to taste)
1/4 cup ketchup
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon salt
2 cans (16 oz. each) kidney beans OR black beans, drained and rinsed
1 (12 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chilies, drained (or 1 tablespoon seeded, chopped jalapeno pepper)*
1/2 cup finely chopped onion

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%) 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.

Makes 6 servings
Adapted from source: Karo Corn Syrup
MsgID: 1112430
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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More recipes:
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B is for Beans
"These beans have a deep, broodin' flavor-sweet and spicy at the same time. We add crumbled hot Italian sausage to make 'em truly special." - From: Dinosaur Bar-B-Que Cookbook
"Osso buco is usually made with veal shanks and often served with risotto. This version features tender, succulent lamb and hearty, baked cannellini beans." - From: Dean and DeLuca
"I grew up eating these beans at picnics and family gatherings. Everyone always raved about them." - From: The Inn at Little Washington Cookbook
Made in the microwave using canned beans, corn and chiles. - From: Karo Corn Syrup
"Gigantes, a colossal white bean, are hard to find except in Greek markets, but you can use dried limas, small white navy beans, or black-eyed peas." - From: The Olive and the Caper
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