This recipe looks to be quite a different take on the traditional pork-and-beans-based baked beans. Just look at the ingredients it uses: apples or applesauce, a pound of cheese baked into the beans, celery, and green onions. These are not your typical baked bean materials.
I made a batch of these beans the other day. It filled both my normal-sized (2 quart) and my super-sized bean pots. This is a lot of beans. You may want to cut the recipe in half (though that leaves you with awkward amounts, like 1/2 a can of tomato paste). As listed, it serves 12 to 15.
- 3 28 oz. cans pork and beans
- 3 large onions, chopped
- 1 bunch of green onions, chopped
- 3 bell peppers, chopped
- 2 hot peppers, chopped (optional)
- 6 ribs celery, chopped
- 2 tablespoons brown sugar, maple syrup, or molasses
- 1 can applesauce or 2 large apples, peeled, cored, and chopped
- 1 can tomato paste
- 3/4 cup tomato juice
- 1 lb. sharp cheddar cheese, cubed or grated
- enough bacon strips to cover the top of the beans when cooked
- salt and pepper to taste (It does need salt.)
Place all the ingredients in a bean pot or casserole dish (or pots or dishes; see note above--this is a lot of beans). Mix well. Top with bacon strips.
Cook for 4 hours at 300 degrees F.
Serves 12 to 15 hungry souls.
Of course, this is not my favorite baked bean recipe, although it is a good one. Click over to The Best Baked Beans in the World to see the recipe for the absolutely finest baked beans known to man.
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