This Baked Beans with Ham
recipe makes 6 servings.
Ingredients
• 2 cans (16 oz.) beans with
tomato sauce
• 1 cup chopped onion
• 1 1/2 cups diced lean ham
• 1/4 cup honey
• 3 1/2 tablespoons prepared
mustard
• Salt and pepper, to taste
• 2 tablespoons vegetable
oil
Directions:
Sauté onions in oil until
tender. Ad remaining
ingredients; mix thoroughly.
Spoon into 1-1/2 quart
baking dish. Bake,
uncovered, at 350°F for 45
minutes; remove cover last
15 minutes if drier beans
are desired.
Homey Baked Beans
This Honey Baked Beans
recipe makes 4-6
servings.
Ingredients
• 4 slices bacon, diced
• 1/2 cup chopped onion
• 4 1/2 cups cooked navy
beans*
• 1/2 cup honey
• 1/2 cup ketchup
• 1 tablespoon prepared
mustard
• 1 tablespoon
Worcestershire sauce
Directions:
Sauté bacon and onion
until onion is tender;
combine with remaining
ingredients in shallow
2-quart oven-safe baking
dish. Cover with lid or
aluminum foil and bake
at 350°F 30 minutes.
Uncover and bake 45
minutes
longer.
Red Beans &
Rice
Ingredients
• 8 ounces
reduced-fat smoked
turkey sausage,
sliced
• 1 1/2 cups chopped
onions
• 1 1/2 cups chopped
green peppers
• 1 1/2 cups sliced
celery
• 1/2 cup sliced
green onions and
tops
• 1/2 to 1 jalapeño
chili
• 2 teaspoons minced
garlic
• 2 bay leaves
• 1 1/2 teaspoons
dried thyme leaves
• 1 teaspoon dried
oregano leaves
• 1 teaspoon dried
marjoram leaves
• 2 cans (15 ounces
each) Red or Kidney
beans or 3 cups
cooked dry-packaged
Red or Kidney beans,
rinsed, drained
• 1 can (14 1/2
ounces) fat-free
reduced-sodium
chicken broth
• 3 to 4 dashes red
pepper sauce
• Salt
• Cayenne and black
pepper
• 4 cups cooked
rice, warm
Directions:
1. Cooked sausage in
large saucepan over
medium heat until
well browned, 5 to 8
minutes. Drain
excess fat. Add
onions, green
peppers, celery,
green onions,
jalapeño chili and
garlic to pan; sauté
until vegetables
begin to brown,
about 5 minutes.
Stir in herbs; cook
1 to 2 minutes
longer.
2. Add beans to
saucepan; mash about
1/4 the beans with
potato or meat
mallet. Add broth to
saucepan; heat to
boiling. Reduce heat
and simmer,
uncovered, until
vegetables are
tender and broth is
thick, 15 to 20
minutes. Discard bay
leaves; season to
taste with red
pepper sauce, salt,
cayenne and black
pepper.
3. Serve bean
mixture over rice in
shallow bowls.
Barbeque Beans
Break
out the
slow
cooker
for this
one.
Ingredients
• 2
large
cans of
pork and
beans
• 1 cup
brown
sugar
• 2
medium
onions,
chopped
• 1
large
bell
pepper,
chopped
• 1
pound of
bacon,
cooked,
drained
and
chopped
• 1
bottle
barbecue
sauce
Directions:
Add all
ingredients
to a
slow
cooker
and cook
and low
for 3
hours.
MIDI Performed
by Margi Harrell Please feel free to visit
her wonderful site right HERE. This midi along with more wonderful
compositions and/or performances are available at Ms.
Harrell's site on CDs. If you wish to use her music on your
personal web site you must contact Ms.
Harrell.
