Friday, January 31, 2014

Recipe: Baked Beans I (Veganizable)

They beat me to it!

To veganize, omit bacon, use vegetarian baked beans.

“Very tasty and easy to prepare”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) 

Makes 12 servings 

24 oz can pork and beans 
¼ C (packed firm) light brown sugar 
1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) 
1 very large onion, diced 
1 tsp prepared mustard (preferably homemade—see recipes in Basics section) 
2 to 3 slices bacon (optional) 

Preheat oven to 350°. Combine pork and beans, brown sugar, catsup or chili sauce, onion, and mustard, pour mixture into a greased flat 2 quart casserole, and cover with bacon slices (if using). Bake 1 ½ to 2 hours.

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