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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Beans and Pineapple Recipe

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This recipe for Baked Beans and Pineapple is from Fifty Years in the Kitchen by Marj Moritz, 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 teaspoon oil
1 cup chopped onion
1 (19 ounce) can pork and beans in tomato sauce
1 (16 ounce) can red kidney beans
1 (8 ounce) can crushed pineapple
1⁄3 cup ketchup
1 teaspoon mustard
1⁄2 cup brown sugar, packed
4 slices bacon, cooked and crumbled
1⁄4 teaspoon Worcestershire sauce
Directions:
Directions:
1. Spray a medium sized pot with no stick spray.
2. Add oil enough to barely cover and add onions- sauté slowly until just soft; place in medium sized casserole.
3. Add remaining ingredients- stir to mix.
4. Bake uncovered in 350°F oven for 1 ˝ hours or until bubbly, stirring once or twice.
Personal Notes:
Personal Notes:
This is an awesome recipe! I doubled the recipe, but used a little less sugar because I think the pineapple adds a lot of sweetness itself. I added a diced green bell pepper and garnished with very thinly bias sliced green onions. By the way, the average diner will not notice the pineapple in the beans. I took them to a large family cookout and not a single person commented on the pineapple!

 

 

 

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