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Printer Friendly Copy
Cooking for 2 Magazine
Servings: 2
Old-fashioned baked-bean flavor gets jazzed up with garlic, brown sugar and
mustard in our Test Kitchen’s easy, downsized version of this family favorite.
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Ingredients
1 small onion, chopped
1 bacon strip, chopped
¼ teaspoon minced garlic
1 can (8 ounces) pork and beans
¾ cup canned kidney beans, rinsed and drained
2 tablespoons brown sugar
1 tablespoon cider vinegar
⅛ teaspoon ground mustard
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Cooking Method
Combine all
in a small skillet, sauté the onion, bacon and garlic until onion is
tender; drain. Stir in the pork and beans, kidney beans, brown sugar,
vinegar and mustard. Cook, uncovered, for 5 minutes, stirring
occasionally.
Transfer to a 2-cup baking dish coated with cooking spray. Cover and
bake at 350° for 25-30 minutes or until bubbly.
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