| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Vegetable oil or bacon drippings |
| 1 |
cn |
(16-oz) baked beans |
| 1/2 |
c |
Beer |
| 1/2 |
c |
Picante sauce |
| 1/4 |
c |
Ketchup |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Ground cumin |
| 1 1/2 |
c |
Diced ripe tomato |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Cook onion in oil in 10-inch skillet until onion is tender but not brown.
Stir in beans, beer, picante sauce, ketchup, brown sugar and cumin. Simmer
uncovered for 10 minutes. Add tomato and salt; simmer 5 minutes. Makes 6
servings, about 3 cups of beans.
FROM ARKANSAS NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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