Westmorelander

Have you ever been to a picnic or gathering and walked away thinking to yourself, “I wish I had asked for the recipe …”? Here’s one for your recipe box! My friend, Angie Ackerman, shared these beans with our Boy Scout group at one of our many gatherings at the Prock’s ice skating rink this winter. They were an immediate hit. In fact I think I skipped everything else offered that night – which is a huge compliment because I love food!

I hope that you enjoy them as much as we have in my family. My youngest takes after me … he will eat them as a meal!

Mom’s Baked Beans

1 (16 oz.) can dark red kidney beans
1 (16 oz. can light red kidney beans
1 (16 oz.) can pork and beans
6 slices of bacon, partially cooked and diced
1 (12 oz.) can of garbanzo beans*
1/2 cup ketchup
1/2 cup – plus 2 TBS. brown sugar
1/2 tsp. chili powder
1/4 tsp. cumin
1 white onion chopped

Drain kidney and garbanzo beans*; combine all ingredients.  Bake at 400 degrees in a covered bean pot for 45 minutes.  Take cover off and bake for 15 more minutes.

Cooking time:  1 hour
Oven 400 degrees
Yield:  6 servings
May be prepared ahead

*  If you do not have garbanzo beans — you can substitute pink, cannellini or chick peas.   Enjoy!

From:  Mary G. Rallis-Butler