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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Early colonists learned to make baked beans from their Native American neighbors. Baked beans on Saturday night became a Massachusetts food tradition in colonial times. I found this recipe in The United States Cookbook. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 medium onion |
vegetable oil cooking spray |
32 ounces navy beans (2 - 16oz cans) |
15 ounces pinto beans |
1/3 cup ketchup |
3 tablespoons brown sugar |
2 tablespoons molasses |
1 tablespoon spicy brown mustard |
Directions:
1. Preheat the oven to 400.
2. Remove the skin from the onion. On the cutting board, use the knife to cut the onion in half. Lay the onion halves cut-side down on the cutting board and chop.
3. Spray the saute pan with vegetable oil cooking spray. Heat the saute pan over medium heat.
4. Add the onions and saute until soft, about 5 minutes. Open the 3 cans of beans. Put the beans in the colander in the sink and rinse them under cold, running water.
5. In the casserole, stir together the onions, beans, ketchup, brown sugar, molasses, and mustard.
6. Cover and bake for 30 minutes until the mixture is bubbly.
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