QUICK & EASY
Canned baked beans are simple to experiment with – anyone can create mouth-watering recipe variations.
Pour 2 (15-ounce) cans of Baked Beans into a 1-1/2 quart casserole. Top with 1 (16-ounce) can of peach laves, studded with cloves. Pour ¼ cup brandy over peaches. Bake at 350°F for 30 minutes. Makes 4 to 6 servings.
Easy Baked Beans
Mix 2 (15-ounce) cans of Pork and Beans with 4 slices of cooked and crumbled bacon, ½ cup brown sugar, 2 tablespoons catsup, 1 tablespoon prepared mustard, 3 tablespoons dark molasses, and ½ teaspoon onion salt or 1 small diced onion. Pour mixture into a 1-1/2 quart baking dish. Bake at 350°F for 30 to 40 minutes. Garnish with chopped chives, orange slices, or bacon strips. Makes 4 to 6 servings
Snappy Baked Beans
Sauté 2 tablespoons chopped onion with 4 slices diced bacon until bacon is crisp. Drain. Combine with 2 (15-ounce) cans Pork and Beans, 2 tablespoons catsup, ½ cup finely crushed ginger snaps, and 2 tablespoons brown sugar. Pour into a lightly greased 1-1/2 quart casserole. Bake at 375°F for 30 minutes. Makes 6 to 8 servings.
Garden Style Barbecue Beans
Combine 1 cup coarsely chopped onion and 1 cup coarsely chopped green bell pepper in a 3-quart casserole. Microwave on high for 2 minutes or until crisp and tender. Stir in 1 (53-1/2-ounce) can Pork and Beans, 2 coarsely chopped tomatoes, and ¾ cup barbecue sauce; cover. Microwave on high for 15 to 18 minutes or until heated through. Makes 12 servings.
For a tasty twist, add apples or pineapple to your baked beans. Fruit is a natural sweetener that adds flavor and nutrition to your dish. These also taste great in combination with sautéed green pepper and onions.
- Dry Bean Specialist_Announcement_2017...
- 2016 Dry Bean Research Report...