BAKED BEAN RECIPES: Marc's Baked Beans . . . Hickory Pit Beans
By: Herald Wire Reports,
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.