I found this post in my drafts from back in July. Although this is good any time of the year, it is more for summer, I think, so I thought I should get it up.
I can sometimes get pork and beans for .50 a can which is much cheaper than canned baked beans. With a little help, the pork and beans make a great “stand-in” for baked beans. In fact, hubby likes these better than baked beans.
The recipe started out as Teriyaki Beans and used Teriyaki Baste and Glaze. I still make that often, but also make this with other sauces: any flavor barbecue sauce is good, steak sauce, most any thick sauce. You do not want a thin sauce for this as it will make the beans too sloppy. You may also use various mustards to change the flavor.
The beans can be cooked in the oven or in a slow cooker, which is what I usually use, especially in the summer. Add some sliced wieners, hot dogs or sausage, you have a great, easy and inexpensive one-dish meal.
Draining and rinsing one can of the pork and beans helps to keep the dish from being too saucy.
I clipped the original recipe from the newspaper many years ago.
“Fancied Up” Pork and Beans
2 cans (15 oz.) pork and beans, drain and rinse one can
1 can (15 oz.) pinto beans, drained and rinsed
1/2 c. minced onion (I often use 2 T. minced dried onion)
1/4 c. Teriyaki Baste and Glaze or other thick sauce
3 T. brown sugar (dark if you have it)
1/4 c. catsup
1 T. mustard (I use spicy brown mustard)
1 t. garlic powder
Mix all ingredient together until well blended. Turn into a casserole or slow cooker (this is just the right amount for my 1 1/2 qt.). Bake in a 300-degree oven for 1 hour or cook in the slow cooker for about 4-5 hours on low. Make about 6 servings.
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