| TOP OF THE RANGE BAKED BEANS |
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10 to 12 servings3 tablespoons CRISCO Canola Oil 1/2 cup chopped green pepper 1/2 cup chopped onion 2 cans (16 ounces each) pork and beans 3/4 cup catsup 1/4 cup dark molasses 1/4 cup packed light brown sugar 2 teaspoons prepared mustard Variation: 1 can (20 ounces) pineapple chunks, drained and chunks cut in half Heat Crisco Canola Oil in a large saucepan or Dutch oven. Add green pepper and onion. Sauté for 5 minutes or until tender. Stir in pork and beans, catsup, molasses, brown sugar, and mustard. Cover and cook over low heat for 20 minutes, or until mixture comes just to boiling, stirring frequently. Serve hot. NOTE: Substitute canned vegetarian baked beans for canned pork and beans to make this a vegetarian dish. VARIATION: For an old classic flavored baked bean dish, add pineapple chunks to the pork and beans. |
