CROCK-POT OR BAKED BEANS|
1 large can pork and beans in
tomato sauce (3 1/2 c.)
1 lb. can red kidney beans
1 lb. can butter beans
1/4 lb. (or more) Cheddar
1/2 c. brown sugar
1/3 to 1/2 c. ketchup
3 Tbsp. Worcestershire sauce
8 slices bacon
1 chopped onion
Drain kidney beans and butter beans. Combine beans,
cheese, brown sugar, ketchup, Worcestershire sauce and garlic
powder. Brown bacon and chopped onion. Add to bean mixture.
Sprinkle with Parmesan cheese. Can be baked at 350 degrees for 30 to
40 minutes. For a 3 1/2-quart pot, use 2 cans each of kidney
and butter beans; increase seasonings 1/2 of recipe. Heat 3
hours on slow.
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