BAKED BEAN RECIPES

Honey Baked Beans Hawaiian Style

12 pounds pinto beans
3 gallons water
3 bay leaves
1 pound Canadian bacon or lean cured ham
2 pounds onion, sliced
2 1/2 quarts honey
1 1/4 quarts pineapple juice
1 quart cider vinegar
3 quarts catsup
2 cups soy sauce
1 ounce dry mustard
2 tablespoons garlic powder
4 # 2 cans canned pineapple chunks, drained and reserved
6 pounds green and red bell pepper, cut into chunks

Soak beans by preferred method. Drain; cover with water and add pork, onions and bay leaves. Cook for 1 hour or until beans are just tender. Drain. Combine honey, pineapple juice, vinegar, catsup, soy sauce, dry mustard and garlic powder. Mix until blended.Place beans in four 12 x 20 x 2 inch greased pans. Mix honey evenly with beans in each pan. Cover and bake at 350F for 1 1/2 hours or until beans are tender. If moisture is needed, add additional water. Add 1 quart pineapple and 1 quart peppers to each pan the last 15 minutes of baking. Makes 6 gallons, enough for a fine picnic.


Wild Mushroom Baked Beans

1 3.5 ounce package shiitake mushrooms, sliced
1 8 ounce package baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 15 ounce can pinto beans, rinsed, drained
1 15 ounce can great northern beans, rinsed, drained
1 15 ounce can red kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
finely chopped parsley

Saute mushrooms, onion and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer. Combine mushroom mixture and remaining ingredients, except parsley, in 2 quart casserole. Bake, uncovered, at 350F for 45 minutes; sprinkle with parsley before serving. Serves 12.