Prep 10 mins
Cook 1 hr
A very different version of baked 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
- 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.
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.
Tastes great and couldn't have been easier. Mine was fairly saucey so I baked it quite a bit longer than the time specified, otherwise followed the recipe. I liked the flavor a lot more than I thought I would and Dh gobbled it.