Category Archives: BEANS/LEGUMES

COUNTRY BAKED BEANS

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4 pieces bacon, fried and drained (save drippings)

1 (1 lb 15 oz) can pork and beans, drained

1 (16 oz) can kidney beans, drained

1 (8 oz) can lima beans, drained

1 small bell pepper, chopped (optional)

1 med onion, chopped

2 tbs reserved bacon drippings

3/4 c brown sugar

1 tbs mustard

3 tbs worcestershire sauce

1/3 c ketchup

1/4 tsp pepper

salt, to taste

Fry bacon; crumble and set aside. Mix all beans and chopped bell pepper and place in a 2 1/2 – 3 qt casserole dish. Brown onion in bacon drippings. To browned onion, add remaining ingredients and cook over medium heat for 10 minutes. Add cooked mixture and crumbed bacon to beans; stir gently. Bake, covered, at 350 degrees for 30 minutes. Remove cover and bake an additional 15 minutes. May be prepared a day or two in advance and refrigerated.

Serves 16

HOPPIN’ JOHN

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1 c dry black-eyes peas

8 c water

6 slices bacon

3/4 c chopped onion

1 clove garlic, minced

1 c regular rice

2 tsp salt

1/4 tsp pepper

Rinse black-eyed peas. In a lg saucepan, combine peas and water; bring to a boil, then boil for 2 minutes. Remove from heat and let stand 1 hour. Drain, reserving 6 cups cooking liquid.

In a heavy 3 qt, saucepan, cook bacon, onion and garlic until bacon is crisp and onion is tender, but not brown. Remove bacon; drain on paper towels, then crumble and set aside.

Stir black-eyed peas, raw rice, salt, pepper, and reserved cooking liquid into mixture in saucepan. Bring to a boil; cover and reduce heat. Simmer 1 hour, stirringg occasionally. Stir in crumbled bacon. Turn into a serving bowl. Serve immediately.

Makes8