Ingredients
- 28 oz baked beans (796ml)
- 5 slices chopped bacon
- 19 oz red kidney beans (540ml)
- 14 oz crushed pineapple (398ml)
- 19 oz pinto beans (540ml)
- 1 medium yellow onion,chopped
- 1/4 cup molasses
- 1 tsp salt
- 1 tap Dijon mustard
- 1/2 tsp white vinegar
Preparation
Step 1
Lightly grease 3 qt casserole. Put beans in. Combine other beans (drained) and add to first beans. Cook bacon in fry pan for several minutes. Drain pineapple. Add it and onion to fry pan when bacon is cooked. Add contents of fry pan to beans. Fold to blend. Combine remaining ingredients in fry pan and stir to blend. Pour this mixture oven and stir.
Microwave: Cover with wax paper and cook for 30 minutes. Stir several times during cooking.
Oven: Covered casserole in 375F oven for 1/2 hour. Remove cover and bake 1 hour. Stir frequently.
Slow cooker: Turn in beans and additions into a 3 qt slow cooker instead of casserole and heat on medium for 2 hours, or low for 4-6 hours.
Note: I sometimes use 2 cans of kidney beans or substitute another type of beans, if I can't find pinto beans.