It's almost the July 4th weekend and have I got a great
baked bean recipe for you.
This is actually "Dear Abby's" mother's recipe.
It was recently published in her column
and I gave it a try.
They are first rate and different!
ST. JAMES BAKED BEANS
6 slices bacon, diced
1/2 c. chopped onion
1 (16-oz) can pork and beans, drained
1 (10-oz.) can lima beans, drained
1 (15-oz.) can kidney beans, rinsed and drained
1 (10-oz.) pkg sharp cheddar cheese, cubed
1 c. ketchup
3/4 c. firmly packed dark brown sugar
1 T. Worcestershire sauce
Heat oven to 325 degrees.
Butter a 1 1/2-qt. casserole.
In a small skillet, saute the bacon and onions until the
bacon is crisp and onions are lightly browned;
In a large bowl, combine the cheese, ketschup, brown sugar
and Worcestershire sauce.
Add the drained beans...
and mix everything.
Add the bacon-onion mixture; mix well.
Pour the bean mixture into the prepared casserole.
Bake uncovered at 325 degrees for 1 1/2 hours.
(The one thing I might try differently next time,
is to use shredded cheese instead of cubed.
Perhaps my cubes were too large, but the
cheese did not melt consistently, so there were
some "chewy" bites.)
I served these with "Spicy Dr. Pepper Shredded Pork,"
a recipe I found at 33 Shades of Green,
which was great!
|(picture from 33 Shades of Green)|
This week I'm linking to
Foodie Friday at Designs by Gollum