Friday, November 04, 2005

Beany's Beans

One of our treasured cookbooks is The Beany Malone Cookbook, by Lenora Mattingly Weber, which is based on the Beany series of novels. (That's not Beany and Cecil, by the way; this Beany is a teenage girl who goes through all the trials and tribulations of growing up in 1950's Denver. She also likes to cook. The book has been reprinted here, but we found two copies at library sales.)

This is Beany's/Lenora's recipe for Baked Beans the Easy Way, which was lunch today in the Treehouse. It tastes better than just a can of beans, but isn't as much work as real baked beans from scratch. It originally called for 2 16-ounce cans of pork and beans, but we use one can of beans in tomato sauce and one can of white kidney beans (drained).

2 16-ounce cans pork and beans (or substitute as we do)
1/4 cup ketchup
2 tbsp. molasses
2 tbsp. brown sugar
1/4 finely chopped onion
1/4 cup finely chopped green pepper (optional)
salt if needed
6 slices bacon

Mix all the ingredients together, except the bacon, and put the mixture into a shallow, rather than deep, casserole that has a lid. Cover the top with the sliced bacon. Bake covered 30 minutes at 350 degrees. Uncover and continue to bake another 30 minutes so the bacon will be crisp on top.

2 comments:

GuusjeM said...

I adore the Beany Malone series and the cookbook and own them all - the cornbread in a skillet recipe is the best ever (though I use corn oil rather than bacon fat and stone ground cornmeal). Thanks for stopping by my blog! I'll be back to visit yours again.

KathyBC said...

I have a similar recipe from Company's Coming Casseroles. In that recipe you also add a can of pineapple tidbits. Sounds strange but it's really good.

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