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Pineapple Baked Beans




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from the American Dry Bean Board




List of Ingredients




3 slices bacon, chopped
¾ cup sliced green onions and tops
3 cloves garlic, minced
4 cans (15 ounces each) Navy or Great Northern beans, drained and rinsed
1 can (8 ounces) crushed pineapple, untrained
¼ to ½ teaspoon minced jalapeño pepper
½ cup packed light brown sugar
1 cup pineapple or apple juice
2 tablespoons Dijon-style mustard
¼ teaspoon pepper

Recipe



Fry bacon in small skillet until crisp; drain bacon thoroughly on paper towels.

Discard all but 1 teaspoon bacon fat; add onions and garlic to skillet and sauté until tender, 4 to 5 minutes.

Mix all ingredients in 1½-quart casserole.

Bake, covered, at 350°F for 1½ hours, then bake, uncovered, for 30 minutes.

Microwave instructions: cook on medium high for 45 minutes to 1 hour.

Nutritional Information Per Serving:
Carbohydrate 89 g, Protein 22 g, Fat 3 g, % of Calories from Fat 5, Sodium 1206 mg and Cholesterol 3 mg.
Makes 6 main dish servings or 12 side dish servings.