Top of the Range Baked Beans
6 to 8 servings
- 3 tablespoons Crisco® Pure Canola Oil
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 2 (16 oz.) cans pork and beans
- 3/4 cup ketchup
- 1/4 cup dark molasses
- 1/4 cup firmly packed brown sugar
- 2 teaspoons yellow mustard
HEAT oil in large saucepan or Dutch oven. Add green pepper and onion. Cook and stir 5 minutes or until tender.
STIR in pork and beans, ketchup, molasses, brown sugar and mustard. Cover and cook over low heat 20 minutes or until mixture comes just to boiling, stirring frequently.
VEGETARIAN: Substitute canned vegetarian baked beans for canned pork and beans.
OLD CLASSIC BAKED BEANS: Add 1 (20 oz.) can pineapple chunks, drained, to the pork and beans.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1/6 of recipe), Calories 350 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 660mg, Total Carbohydrate 60g (Dietary Fiber 9g, Sugars 27g), Protein 8g; Percent Daily Value*: Vitamin A 0%, Vitamin C 25%, Calcium 15%, Iron 25%.
*Percent Daily Values are based on a 2,000 calorie diet.