February 9, 2019 12:40 pm
Updated: February 9, 2019 5:03 pm

Recipe: Hearty southern baked beans

WATCH: Saturday Chef: DownLow Chicken Shack


Winter really has hit the south coast with a dose of frigid weather.

That makes it all the better to warm up with a hearty snack with a hint of spicy zest to it.

Doug Stephen, chef and co-owner of Commercial Drive’s Downlow Chicken Shack has just the thing for you, with his quick and easy recipe for baked beans.


  • 1 lb. high quality bacon
  • 1 onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3 tbsp. Mexican chili powder
  • 1 tsp ground cumin
  • 1/2 cup apple cider vinegar
  • 1 cup ketchup
  • 3 cans red kidney beans
  • 2 tbsp honey


  1. Cut bacon (we use JN & Z’s bacon) into thin strips and cook in a large pot on medium heat stirring frequently until crispy (approx 10-15 minutes).
  2. Add onion and garlic to the pot and sweat them (cook lightly) until translucent.
  3. Add chili powder and cumin and toast lightly (approx 3 minutes).
  4. Add apple cider vinegar, ketchup, kidney beans and honey, cook on low for approx 40 minutes.
  5. Using either a hand blender or regular blender, blitz about 1/4 of the total pot of baked beans.
  6. Serve in a bowl with a light sprinkling of shredded cheddar cheese, sour cream, green onion or whatever your preferred topping is!

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