 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I modified this recipe to suit my family's taste, notes Marge Glassic from Easton, Pennsylvania. It's a great side dish for a backyard barbecue with hamburgers and hot dogs. It can be made in advance and kept warm in a slow cooked for hours without losing any flavor. Ingredients:
6 bacon strips, diced |
1/2 pound johnsonville® polish kielbasa sausage or polish sausage, sliced |
1 small onion, chopped |
1 can (15-3/4 ounces) pork and beans |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) butter beans, rinsed and drained |
1/2 cup maple syrup |
3 tablespoons white vinegar |
3 tablespoons ketchup |
3 tablespoons prepared mustard |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, cook sausage and onion over medium-high heat until sausage is lightly browned. Stir in bacon and remaining ingredients.
2. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8 servings.
|
|