Recipe by Lorac
A very different version of baked beans !
Top Review by Domestic Goddess
Lorac, I'm still not sure what to make of this recipe. I did make some adjustments to this recipe. I only had 2 cans of the stewed tomatoes, and added a can of diced tomatoes. Then I added 2 stalks of celery, (diced) and 1/2 a green bell pepper, (diced) and 1 medium onion, diced and sauted in 2Tbsp. butter. I only used 1/2 a can each of, Bush's Kidney Beans and Bush's Pinto Beans (rinsed and drained). I added 2 lbs. of home made Kielbasa, that was cut into large chunks. I used the 1/3 cup of brown sugar, but if I decide to make this again, I might just use, 1/4 cup. I baked this (covered) 30 minutes in the oven at 375 degrees, then reduced this to 350 degrees, and baked it (uncovered) 10 minutes more. We served this over cooked rice, and added Tabasco Sauce to each serving we had. It then tasted like a Mexican Kielbasa Spanish Rice w/Beans.
- 3 (16 ounce) cansstewed tomatoes with onions, celery and bell pepper
- 3 (15 ounce) cans navy beans, drained
- 2 (15 ounce) cans kidney beans, drained
- 2 (15 ounce) cans pinto beans, drained
- 1 large onion, diced
- 1 green bell pepper, diced
- 1⁄3 cup packed brown sugar
- 1 lb kielbasa, sliced
- salt and pepper
Directions See How It's Made
- Preheat oven to 350°F.
- Add all ingredients to a 5 quart Dutch oven.
- Place on a stove top burner, bring to a boil over medium high heat stirring until sugar dissolves.
- Bake covered for 30 minutes.
- Increase heat to 375°F, remove cover and bake until sauce is reduced, about 20 minutes.
- Season with salt and pepper before serving.