"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rodeo Beans Recipe

This recipe for Rodeo Beans, by , is from The Schultz Family Reunion 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Mary Schultz
Created: Monday, March 29, 2010

Category:

Ingredients:
398 ml pork and beans
398 ml lima beans, drained
398 ml kidney beans
1 can mushroom pieces and stems,
drained. (optional)
8 bacon slices
2 medium onions, chopped
1/4 cup vinegar
1 cup brown sugar

Directions:
In a 2.5 L ovenproof casserole, combine the various beans and the mushrooms.
Ina skillet, fry bacon until crisp. Remove slices and crumble. Reserve 2 tbsp. of drippings.
In reserved drippings, saute onion. Return bacon to skillet along with vinegar and brown sugar. Cook slowlly until thickened. Pour over bean mixture. Combine well. Bake at 350F for 1 hr.

Number Of Servings:
10 - 12 servings
Personal Notes:
For cooking in a crock pot; 3 -4 hrs on high setting.
I add more or less of one type of bean and mix up the combination and also make more by adding one or two more cans of pork and beans to feed a crowd!

 

 

 

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