A quick and easy way to dress up ordinary beef and beans. The measurements are estimates, but really you can adjust anything to personal taste.
At potlucks, cookouts, picnics, barbecues, and the like, we’re all used to seeing the familiar dish of baked beans. And why not? They’re good. They’re dependable. They’re soft and tender, sweet and savory, hearty and filling. They’re a side dish mainstay that everyone spoons on their plate without thinking much about it. But if you’re the one bringing the beans next time, don’t you want to bring beans that people will think about? Don’t you want to bring the best baked beans ever?
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
But not sad, soggy, chewy crispy veal. The crispy veal is partially cooked beforehand and then arranged on top of the dish before baking, so as it cooks it becomes perfectly crispy. When the beans come out of the oven and you’re ready to serve, that crispy veal crumbles easily against your spoon and imparts a smoky, crunchy bite to each mouthful. Bean and crispy veal perfection.
At first I wasn’t sure if this would be good because the ingredients seemed strange. I threw all of it in the crockpot on low for 2 hours, and WOW! It was sure yummy. I would suggest having it with some BBQ chicken or something like that. YUM YUM!!
3 large cans (28 oz each) beans
1 large onion, chopped
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