|½ cup||Chopped onion|
|1 tablespoon||Vegetable oil or bacon drippings|
|1 can||(16-oz) baked beans|
|½ cup||Picante sauce|
|2 tablespoons||Brown sugar|
|2 tablespoons||Ground cumin|
|1½ cup||Diced ripe tomato|
Cook onion in oil in 10-inch skillet until onion is tender but not brown.
Stir in beans, beer, picante sauce, ketchup, brown sugar and cumin. Simmer uncovered for 10 minutes. Add tomato and salt; simmer 5 minutes. Makes 6 servings, about 3 cups of beans.
FROM ARKANSAS NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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