- 2 – 1 pound cans vegetarian Baked Beans
- 1 – 14.5 ounce can Fire Roasted Tomatoes with Garlic
- 1 jar Better Than Good Bacon Jam
- 1 package Crisp Onion
Mix Beans, Tomatoes and Bacon Jam together in a baking dish
Top with Crisp Onions
Bake at 350 degrees until hot and bubbling, about 30 minutes
Serve with Jalapeno Cheese Bread
Chef Emil's 
It is now officially fall. After the wettest spring in 40 years. The driest summer in over 100 years it will be interesting to see what weather fall delivers. The best part about “the fall-time” is how we change our menu’s, Food that cooks long and slow in the oven – food like baked beans. And if you haven’t the time to slow cook your beans this recipe is absolutely brilliant. Served in a bowl with lots of good bread – a perfect supper. Virginia