BAKED BEAN RECIPES: Marc's Baked Beans . . . Hickory Pit Beans

Marc’s Baked Beans

1 14½-ounce can kidney beans

1 14½-ounce can butter beans

1 14½-ounce can green lima beans

1 1-pound, 12-ounce can B&M beans

½ pound bacon, diced

4 sweet yellow onions, medium to large, chopped coarsely

½ teaspoon dry mustard

½ cup vinegar (cider or white)

¾ cup brown sugar

Brown bacon and set aside.

Place vinegar, brown sugar and dried mustard in a saucepan and simmer until dissolved.

Combine all ingredients in a casserole dish, including the bacon and fat. Bake at 350 degrees covered for 1 hour. Remove cover and bake for an additional hour.

Hickory Pit Beans

2 32-ounce cans pork and beans

2 cups homemade or bottled Kansas City-style barbecue sauce

1 cup chopped or shredded cooked beef brisket

½ cup each: ketchup, water

¼ to ½ cup packed brown sugar

1 teaspoon liquid smoke

Combine all ingredients in a large saucepan. Heat to a boil over medium heat; lower heat to a simmer. Cook until mixture darkens and beans reach a thick, soupy consistency, about 1 hour.

Yield: Serves 12.

Approximate nutritional analysis per serving: 321 calories, 10 percent of calories from fat, 4 grams fat (1 gram saturated), 19 milligrams cholesterol, 66 grams carbohydrates, 12 grams protein, 1,340 milligrams sodium, 7 grams fiber.

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