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| Sweet and Sour Baked Beans |
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I have it on good authority that the baking takes the "toot" out of the beans! These are good enough for company and they freeze well. A real favorite at Dymond Lake Hunting Lodge.
- 19 oz. can garbanzo beans* (chickpeas), drained
- 14 oz. EACH can red kidney and lima beans*, drained
- 28 oz. can Boston baked beans
- 8 bacon slices
- 2 large onions, sliced OR chopped
- 1 garlic clove, crushed
- 1 cup cup brown sugar
- 1 tsp. dry mustard
- 1 tsp. salt
- ˝ cup vinegar
- Combine the beans in a 4-quart oven-proof casserole or pan. (Don’t forget to drain all but the Boston baked beans.)
- Fry the bacon until crisp. Crumble bacon into the beans. Reserve 2 tbsp. Bacon fat in the pan and discard the rest.
- Sauté the onions and garlic in the bacon fat over medium heat until onions are translucent. Add brown sugar, mustard, salt and vinegar. Heat to boiling. Add to the beans in the casserole.
- Bake at 350 degrees F for 1 hour, or until bubbly.
Serves 10 - 12
*Any similar beans may be substituted except for the Boston baked beans.
Did you enjoy this recipe?
It can be found in our book, Cranberries
& Canada Geese, pg. 136.
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