Prep 10 mins
Cook 40 mins
From The Church Supper Cookbook, Edited by David Joachim, c. 2005. Easy & inexpensive dish to cook. Serve with salad and garlic bread. Recipe by Harriet E. Oinonen.
- 1 (28 ounce) can yellow-eyed peas
- 1 (15 ounce) can kidney beans
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, minced
- 1 lb frankfurter, sliced
- 3 -4 tablespoons butter
- 1 (20 ounce) can pineapple chunks, drained, reserving juice
- Combine beans.
- Saute onion, green pepper, garlic, and frankfurters in butter and add the beans.
- Stir in pineapple chunks and half the juice from can.
- Bake at 350* F for 30 minutes.
I used a chili cheese smoked sausage in this dish instead of the frankfurter. This added a spiciness that blended well with the pineapple. Left out the green pepper as they do not like me... I bet this could be done in the crock pot and be a great addition to a tailgate....in fact I think I will try this next football season. Thank you for sharing. Made for Photo Tag.
Very good! Now I used 2 kinds of beans plus two cans of pork and beans, which I had on hand.I had some leftover grilled fresh pineapple rounds which I pureed in the blender which had a brown sugar taste. This was a substitute for the pineapple chunks.For those of you who cannot eat meat, this is really delicious without the frankfurter. This recipe has good bones! Thanks for posting.!
We really enjoyed the use of pineapple chunks here ~ It gave an unusually nice flavor to the beans! I often add Triple Sec (or something similar) to baked beans, but the flavor here was exceptionally nice! Thanks for posting the recipe! [Tagged, made & reviewed in Please Review My Recipe]