Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sweet And Sour Baked Beans
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- #39112
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound bacon
1 can (15 ounce size) pineapple tidbits
1/2 cup packed brown sugar
1 large green bell pepper, seeded and diced
1 large onion, diced
2 cans (40 ounce size) pork and beans, drained
1 bottle (14 ounce size) ketchup
directions
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, turning as needed, until the fat has rendered and the bacon is starting to crisp up. Remove the bacon and place on paper toweling to drain. When cool, crumble and set aside.
Discard all but 1-2 tablespoons of the bacon drippings.
Add the pineapple, brown sugar, green pepper, and onion to the skillet. Cook over medium heat until the onions and green pepper are soft.
Combine the pineapple mixture, drained beans, bacon, and ketchup. Mix well and place in a 3-quart baking dish. Cover the dish with aluminum foil and place in the oven. Bake at 325 degrees F for 20 minutes or until bubbly.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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