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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These beans are wonderful with tortillas or corn bread, and I'll often serve them with a salad for a main meal. I've made this recipe for more than 20 years, and it's always well received by friends and family. Ingredients:
8 slices bacon, cooked and crumbled |
1 can (28 ounces) pork and beans, drained |
1 can (16 ounces) chili beans, drained |
3/4 cup finely chopped onion |
1/2 cup packed dark brown sugar |
1 can (8 ounces) enchilada sauce |
1 tablespoon king arthur unbleached all-purpose flour |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/8 teaspoon garlic powder |
1 cup (4 ounces) shredded monterey jack cheese |
Directions:
1. In a bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 375°; bake 35 minutes longer, stirring occasionally. Sprinkle with cheese; bake 15 minutes more. Yield: 8-10 servings.
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