 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
From The Church Supper Cookbook, Edited by David Joachim, c. 2005. Easy & inexpensive dish to cook. Serve with salad and garlic bread. Recipe by Harriet E. Oinonen. Ingredients:
1 (28 ounce) can yellow-eyed peas |
1 (15 ounce) can kidney beans |
1 medium onion, chopped |
1 green bell pepper, chopped |
1 garlic clove, minced |
1 lb frankfurter, sliced |
3 -4 tablespoons butter |
1 (20 ounce) can pineapple chunks, drained, reserving juice |
Directions:
1. Combine beans.
2. Saute onion, green pepper, garlic, and frankfurters in butter and add the beans.
3. Stir in pineapple chunks and half the juice from can.
4. Bake at 350* F for 30 minutes.
|
|