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From the Bean Kitchen: Calico Baked Beans

A few years ago, in conjunction with The Orchard Town Center, we put together a Recipe for Success Cookbook giving you a flavor for the range of dishes you can create from the products produced by Women’s Bean Project.  We collaborated with various individuals who have made an impact in our communities, to create their favorite recipes using Women’s Bean Project products.  We want to share those recipes through our blog to help inspire you no matter what the season or celebration!

Our Calico Baked Beans recipe comes from Cheryl Preheim who is best known as an anchor and reporter for 9News Denver (KUSA).

Calico Baked Beans Ingredients:

  • Two (2) packages of Women’s Bean Project’s Toni’s 10 Bean Soup Mix (you will use the beans only and save the spices for another cooking occasion)
  • 1 quart of pork and beans or leftover baked beans
  • 6 slices of bacon (diced) or 1 cup of ham bits or 1/2 lb. of sausage or ground beef
  • 1 (1/2 cup) diced onions
  • 3/4 cup brown sugar
  • 2 teaspoons of salt
  • 1 teaspoon of dry mustard
  • 1 clove of minced garlic
  • 1/2 cup vinegar
  • 1/2 cup ketchup

Cooking Instructions:

Preheat oven to 325°.

Soak and cook Women’s Bean Project beans (Toni’s Ten Bean).

Combine in a larger casserole, reserving liquids.

Meanwhile, use this time to fry bacon (could also use ham bits, sausage, or ground beef).  Pour off excess fat.  Add onions and fry briefly.  Then add brown sugar, salt, dry mustard, garlic, vinegar, and ketchup. Cook 5 minutes and pour over beans.  Add enough reserved bean liquid to barely cover beans.

Bake uncovered 1 1/2 hours, adding additional liquid if beans become too dry.  When done, serve hot and enjoy!  This recipe also tastes great with Women’s Bean Project’s Golden Cornbread or Gluten Free Cornbread.

Note:  You can also substitute other varieties of dry beans, including soy – but keep color contrast for an attractive dish.

Recipe courtesy of Cheryl Preheim, Anchor and Reporter, 9News Colorado

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