Canned baked beans stand as a testament of an unworthy contender
in my home cooked rapport. I receive many of these from my local food pantry,
and have yet to utilize the entire silver soldiers that line the shelves. If
you've been the type of cook that makes everything from scratch, and now find
yourself unable to make the purchases, store-brand, canned baked beans can be a
match well worth the effort of any seasoned cook. I am always on the lookout for
unique ideas, and I invite you to share yours with the readers so that we can
give the Beans Category, a whole new edge.
Try this
recipe for a new spin on an old habit.
(2) 15 oz. cans of store brand baked beans
1/3 cup well-chopped onion
2 tsp. yellow mustard
1 1/2 tab. ketchup
2 tab. real bacon pieces
1 tab. molasses
1 tab. brown sugar
Now here's the trick, and I've got to tell you, I bring this on outdoor
outings and everyone wants to know the recipe. Place all ingredients in a bowl
and cover. Slip in the refrigerator the night before. Take out the following
day, and cook on low for about an hour. Let it just barely simmer. Slow cooking
gets that flavor all through those beans.
in my home cooked rapport. I receive many of these from my local food pantry,
and have yet to utilize the entire silver soldiers that line the shelves. If
you've been the type of cook that makes everything from scratch, and now find
yourself unable to make the purchases, store-brand, canned baked beans can be a
match well worth the effort of any seasoned cook. I am always on the lookout for
unique ideas, and I invite you to share yours with the readers so that we can
give the Beans Category, a whole new edge.
Try this
recipe for a new spin on an old habit.
(2) 15 oz. cans of store brand baked beans
1/3 cup well-chopped onion
2 tsp. yellow mustard
1 1/2 tab. ketchup
2 tab. real bacon pieces
1 tab. molasses
1 tab. brown sugar
Now here's the trick, and I've got to tell you, I bring this on outdoor
outings and everyone wants to know the recipe. Place all ingredients in a bowl
and cover. Slip in the refrigerator the night before. Take out the following
day, and cook on low for about an hour. Let it just barely simmer. Slow cooking
gets that flavor all through those beans.
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