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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Even people who aren't wild about baked beans enjoy this dish - it puts a new twist on an old summertime favorite. I received the recipe from my brother-in-law and use it often for gatherings. If I have lots of time, I cook the beans on low in a slow cooker - easy and delicious! Ingredients:
6 ounces sliced pepperoni |
1 medium green pepper, chopped |
1 large onion, chopped |
1 tablespoon butter |
1 can (12 ounces) tomato paste |
2 cans (4 ounces each) mushroom stems and pieces, undrained |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
4 cans (16 ounces each) pork and beans |
1/4 cup grated parmesan cheese |
Directions:
1. In a Dutch oven, cook the pepperoni, green pepper and onion in butter until vegetables are tender. Stir in tomato paste, mushrooms, seasonings and beans; mix well. Sprinkle with Parmesan cheese. Cover and bake at 350° for 50-60 minutes. Yield: 12-14 servings.
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