Stove-Top Baked Beans
Three types of canned beans go into this quick and tasty recipe for stove-top baked beans.
1 tablespoon vegetable oil
1 large onion, chopped
1/2 cup tomato catsup
1/4 cup packed brown sugar
3 tablespoons prepared mustard
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can navy beans or cranberry beans, drained and rinsed
1 (15-ounce) can pork and beans
- In a saucepan, cook chopped onion in the vegetable oil for 10 minutes, or until tender.
- Add catsup, brown sugar, mustard and all the beans to the pan. Heat the mixture, stirring occasionally.
Makes 6 servings.
Recipe provided courtesy The Michigan Bean Commission.