Stove-Top Baked Beans

Ingredients:
  • 1/2 cup dry Kidney Beans, cooked and drained; or 1 - 15 oz. can Kidney Beans
  • 2/3 cup dry Navy Beans or Cranberry Beans, cooked and drained; or 1 - 15 1/2 oz. can drained and rinsed
  • 1 - 15 oz. can pork and beans
  • 1 Tbsp vegetable oil
  • 1 large onion, chopped
  • 1/2 cup catsup
  • 4 Tbsp packed brown sugar
  • 3 Tbsp prepared mustard
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Preparation:

In a saucepan, cook chopped onion in the vegetable oil for 10 minutes (or until tender.)

Add catsup, brown sugar, mustard, and all the beans to the pan. Heat the mixture, stirring occasionally.

Servings: 6
Source: Courtesy The Michigan Bean Commission
Submitted by: Recipe Group Member
Date:






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