1/2 cup dry Kidney Beans, cooked and drained; or 1 (15-ounce) can
2/3 cup dry Navy Beans or Cranberry Beans, cooked and drained; or 1
(15-1/2-ounce) can drained and rinsed
1 (15-ounce) can pork and beans
1 tablespoon oil
1 large onion, chopped
1/2 cup catsup
4 tablespoons brown sugar
3 tablespoons prepared mustard
In a saucepan, cook chopped onion in the oil for 10 minutes (or until tender.) Add catsup, brown sugar, mustard, and all the beans to the pan. Heat the mixture, stirring occasionally.
Servings per recipe: 6
Serving size: 1 cup
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.