Sweet And Sour Baked Beans:
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.
INGREDIENTS ( Sweet And Sour Baked Beans ) :
| 19 oz. | can garbanzo beans* (chickpeas), drained | 540 mL |
| 14 oz. | EACH can red kidney and lima beans*, drained | 398 mL |
| 28 oz. | can Boston baked beans | 796 mL |
| 8 | bacon slices | 8 |
| 2 | large onions, sliced or chopped | 2 |
| 1 | garlic clove, crushed | 1 |
| 1 cup | brown sugar | 250 mL |
| 1 tsp. | dry mustard | 5 mL |
| 1 tsp. | salt | 5 mL |
| 1/2 cup | vinegar | 125 mL |
INSTRUCTIONS
- Combine the beans in a 4-quart (4 L) ovenproof casserole or pan. (Don’t forget to drain all but the Boston )
- Fry the bacon until Crumble bacon into the beans. Reserve 2 tbsp. (30 mL) bacon fat in the pan and discard the rest.
- Sauté the onions and garlic in the bacon fat over medium heat until onions are Add brown sugar, mustard, salt and vinegar. Heat to boiling. Add to the beans in the casserole.
- Bake at 350°F (180°C) for 1 hour, or until bubbly.
*Any similar beans may be substituted except for the Boston baked beans.
Tags: Beans