Hot Bean Casserole
Hot Bean Casserole
iingredients
8 slices bacon, diced
1 cup water
1 cup celery, diced
1 1/2 cup onion, chopped
1 6 oz. can tomato paste
1/2 cup brown sugar
1 envelope dried spaghetti sauce mix (*or see substitute below)
2 Tbsp. yellow Prepared mustard
1 tsp. garlic salt (or sub fresh minced garlic and additional salt)
2 tsp. vinegar
2 8-oz. cans lima beans, well drained
1 16-oz can red kidney beans
1 12-15 oz. can pork and beans
method
Cook bacon until crisp. Remove all but 2 Tbsp. of the bacon fat from in skillet. Add the 1 cup water to the skill the and next ingredients.through to the vinegar. Cook just until sugar is melted and sauce is combined.
Add beans to a 2 quart casserole. Pour sauce over beans and mix together. Taste to check seasoning and add more if desired. Bake uncovered at 350° F. for 1 hour.
If you would like to make ahead and freeze, freeze the casserole before cooking in oven. Defrost (or freezer to oven, if your dish allows) and cook at a later time.
* Spaghetti Sauce Mix Substitute:
1 Tbsp. cornstarch
1 Tbsp. dried parsley flakes
1 3/4 tsp. Italian seasoning (or 3/4 tsp. oregano, 1/2 tsp. thyme, 1/2 tsp. basil)
1 teaspoons salt
1 teaspoons sugar
1/4 tsp. black pepper
1/4 tsp. paprika
http://www.fortysomething.ca/2009/08/hot_bean_casserole.php