Yield: 4 Servings
|8 ounces||Bacon, cut up|
|½ cup||Onion, chopped|
|16 ounces||Pork & beans, canned w/tomat|
|16 ounces||Green beans, drained|
|15½ ounce||Butter beans, drained|
|15½ ounce||Kidney beans|
|½ cup||Brown sugar, packed|
|1 teaspoon||Mustard, prepared|
|4||quart crockery cooker.|
Gayle Schuck of Bismarck, North Dakota, waxes nostalgic at the thought of family picnics at LaMoure County Memorial Park in Grand Rapids, North Dakota. The James River encircles the park and its tennis courts, ball diamond and playground, including the old, squeaky merry-go-round. Brown sugar and bacon season Gayle's baked quartet of canned pork and beans, butter beans, kidney beans, and green beans.
1. In a dutch oven, cook bacon and onion till bacon is browned and onion
is tender. Drain off the fat.
2. Stir in the remaining ingredients. Transfer the mixture to a 3½ or
3. Cover; cook on low heat setting for 6 hours. Makes 10-12 servings.
Oven Method: In a medium skillet, cook bacon and onion till bacon is tender. Drain off fat. In a 2 quart baking dish, combine th bacon mixture with remaining ingredients. Cover and bake in a 350 deg. oven for 30 minutes. Uncover and bake for 15 minutes more.
Picnic Hint: Leave the beans in the crockery cooker container or baking dish. Place the cooker in an insulated cooler or wrap in towels to keep warm for the trip to your favorite picnic spot.
Gayle Schuck of Bismarck, N.D. often adds a pound of cooked and drained lean ground beef to this hotdish. Or take along fully cooked bratwurst to heat on the grill.