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Baked Beans - Helen Pidgeon Recipe

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This recipe for Baked Beans - Helen Pidgeon is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large (540 ml.) tin pork and beans
1 small (386 ml.) tin kidney beans
1 small (386 ml.) tin lima beans (or mixed beans)
¼ pound bacon cut in small pieces, fried, and drained
1 medium sweet onion chopped



Sauce:
¾ cup ketchup
1 teaspoon salt
1 tablespoon white vinegar
¼ teaspoon pepper
½ cup brown sugar or brown sugar splenda
1 tablespoon lemon juice
1 tablespoon dried mustard
Directions:
Directions:
Rinse and drain the canned kidney and lima beans (but not the pork and beans). Fry and drain bacon pieces. Use some of the bacon dripping to fry onions till translucent but not browned. Mix the sauce ingredients together and add beans, bacon, and onion to the sauce in an oven proof dish. Bake uncovered for 1 hour at 350 º F. Reheats well in the microwave. Can be frozen.
Personal Notes:
Personal Notes:
Helen always brought this to the Robb family reunion. This is the traditional sauce recipe. If you like spicy foods add some chipotle peppers or other hot sauce. Can replace onion with chopped sweet pepper.
To make vegetarian use baked beans, omit the bacon and fry the onion in vegetable oil.

 

 

 

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