Heat 2 Tbsp olive oil in a skillet, add the chopped tomatoes and stir over high heat for 3-4 minutes. Rinse the baked beans to remove the sauce they come in and add to skillet. Add the chipotle pepper, cilantro and mushrooms and stir for another 2-3 minutes. Add 1 cup of water and simmer for 7-8 minutes on low heat. When most of the liquid has evaporated, transfer the beans to a serving dish.
In a separate pan, heat 1 tsp olive oil and stir fry the scallions over high heat until lightly charred. Garnish the beans with the scallions and serve immediately.
My favorite brunch recipe, high in protein and fiber even adapted to the rules of this Iron Chef competition. Even if you don’t normally like baked beans, you’ll like these. Rinsing off the sticky sweet sauce leaves behind slightly sweet beans made smokey/spicy by the chipotle peppers.
Be sure to carefully check the ingredients of your baked beans.