Cut poblano chiles in half lengthwise to
create boats for filling; scrape out seeds.
In nonstick skillet, heat olive oil.
Add onion, garlic, jalapenos, red bell
pepper, cilantro and cumin; cook over
medium heat until golden brown, about
4 minutes.
Remove pan from heat and stir in vegetarian
baked beans, hot sauce and 8 ounces
cheese. Add salt and pepper, to taste.
Spoon mixture into hollowed chiles and
sprinkle with remaining cheese.
Preheat grill to medium heat.
Arrange chiles on grill away from heat.
Cook until chiles are tender and cheese is
browned and bubbling, 30-40 minutes.
Remove from grill and serve.
10015416CR
GIVE BACKYARD BARBECUES A BOOST
WITH EASY CROWD-PLEASERS
Family Features
Classic burgers and hot dogs might get
the spotlight during backyard barbecues,
but tasty sides and twists on
tradition are what take your cookout to the
next level.
Since no meal is complete without Bush’s
Baked Beans, chef James Briscione turns
to these hearty Hamburger Baked Beans,
which provide a twist on a cookout favorite
with seasoned ground beef combined
with baked beans. Simply cook ground beef
with onions then add ketchup, mustard and
baked beans, stirring everything together
until heated through.
“Bush’s Baked Beans bring a depth of flavor
and texture that works with anything on the
grill,” Briscione said. “They hold their own
next to barbecue and can also be the base
for easy, delicious dishes that bring people
together.”
Hamburger Baked Beans
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4
1/2-1 pound ground beef
1/2 small onion, diced
2 tablespoons ketchup
1 teaspoon spicy mustard
28 ounces Bush’s Original Baked Beans
In skillet over medium heat, cook ground
beef with onion.
Drain fat. Add ketchup, mustard and baked
beans. Stir together until heated through.
Grilled Chile Rellenos
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6
6 large poblano chiles
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded and chopped
1/2 red bell pepper, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 can (28 ounces) Bush’s Vegetarian
Baked Beans, drained
1 1/2 teaspoons hot sauce
12 ounces pepper jack or Monterey Jack
cheese, coarsely grated, divided
salt, to taste
freshly ground black pepper, to taste
To complete your cookout and please
potluck crowds with more delicious
recipes, visit bushbeans.com.
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