Really Great Tex-Mex Style Baked Beans

     Page Two Hundred Seventy-Five.
     These are so good and so easy. Admittedly, this is hardly what I'd call "cooking"; assembling is more to the point. But sometimes assembling is fun, too.
     INGREDIENTS:
     1 can of chili-style baked beans. I prefer Bush's Chili Magic chili starter, medium, but you use whatever you like.
     3-4 tablespoons of sofrito sauce (sometimes called refogado sauce). Sofrito is a Hispanic-style tomato sauce. It's kind of like a smoother version of the salsa you dip your chips into, but it's actually a cooking sauce. Goya brand is what I always purchase. You can always use salsa which has been put through the food processor for a quick moment, or you can even make your own sofrito sauce which good Hispanics cooks do. But I won't get into that right now.
     1 or 1 &1/2 tablespoons of honey.
     A few dashes, more or less to your taste, of Tabasco sauce, or your favorite hot sauce.
     DIRECTIONS:
     Heat everything together, cook for a while and serve. That's it.
     I serve beans over my own, special, wild rice*. I top rice/beans with cheese and micro 'till melted. Then, pour on some taco sauce and top with a little reduced-fat sour cream and sprinkle on some chopped scallions. It's a whole meal which is filling, nutritious and delicious.

*Add 1 or 2 vegetable soup bullion cubes to the water you're cooking the rice in. This little trick pushes that rice right over the top into heaven.