Swedish Not-Baked Beans
"Everyone likes regular baked beans, but why not try them with a Swedish touch when you want a change? Posted for ZWT 6."
photo by Dienia B.
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 3 (16 ounce) cans kidney beans, drained (light or red, you choose)
- 1 cup chopped onion
- 1 garlic clove, crushed
- 1⁄2 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 2⁄3 cup firmly packed light brown sugar
- 2 tablespoons molasses
- 1⁄4 cup cider vinegar
- 2 tablespoons bacon bits
- 1 1⁄2 teaspoons cornstarch
- 2 tablespoons cold water
directions
- In a large skillet, over medium heat, combine all the ingredients except the cornstarch and water; mix well and cook for 10 minutes. In a small bowl, combine the cornstarch and the water, then add to the bean mixture, stirring occasionally until heated through. Serve immediately or simmer until ready to eat.
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Reviews
-
Sweet and Sassy! I like my beans like this. I cut the recipe down for one serving and left out the cornstarch and water because I thought it didn't need thickening. Made for ZWT 6. -
1st off disregard the bad rating the person that did it gave bad reviews to others.that being said these are tart good tasting and easy cooked some bacon with beans zwt9
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These are not Brunor Bonor! Swedish baked beans DO NOT use kidney beans, they DO NOT use tomato sauce or worchestershire sauce. And they are most definitely supposed to be baked. Try http://scandinavianfood.about.com/od/vegetablesidedishes/r/brunabonor.htm for a better recipe.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
