As we work to find the perfect baked bean recipe, we're encountering all sorts of interesting and odd recipes going under the general name, "Baked Beans." Here's a case in point. This recipe uses not only the often-used canned pork and beans as a starter, but it includes kidney beans, butter beans, and--of all things--green beans. It has the normal baked bean sauce ingredients, but again goes off into unknown territory by adding an optional can of crushed pineapple. Go figure. At any rate, it looks fascinating.
- 1 15- to 16-ounce can pork and beans
- 1 15- to 16-ounce can kidney beans
- 1 15- to 16-ounce can butter beans, drained
- 1 15- to 16-ounce can French-style green beans, drained
- 1/2 to 1 pound bacon, cut into cubes
- 1 Tablespoon prepared mustard
- 2 onions, chopped (about 1 cup)
- 1/2 cup catsup
- 1/2 cup brown sugar, firmly packed
- 1/4 cup molasses
- 2 Tablespoon vinegar
- Dash of Worcestershire sauce
- 1/2 teaspoon salt
- 1 18-ounce can crushed pineapple, drained well (optional)
Preheat oven to 350ºF. Brown bacon and drain off fat. Mix all ingredients well. Bake for 1 hour, until hot and bubbly, or longer, if desired.
© Copyright Richard Mann, 2001. All rights reserved. Please contact author for permission to use this article (includes reprints in mailing lists, newsletters, and/or any other purpose/format) and give details of its proposed use. Any and all use of this article in any way without permission is prohibited under copyright law.Please feel free to link to this page.
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