Saturday, February 28, 2009

Sweet and Sour Baked Beans

2 cans (15 oz.) white beans with ham or 4 cups cooked white beans
1 can (8 oz.) pineapple chunks packed in juice
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons vinegar
1/4 cup sugar
2 drops Tabasco sauce
1/2 medium green pepper, cut into strips, 1/4 inch x 1 inch

Drain beans, reserving liquid. Preheat oven to 275 degrees F. Drain pineapple, reserving juice. Add reserved bean liquid to juice to make 3/4 cup. Stir cornstarch into juice mixture. In a small saucepan, combine juice mixture, soy sauce, vinegar, sugar, and Tabasco sauce. Stir constantly over medium heat until sauce boils. Remove from heat. Combine beans, green peppers strips, and drained pineapple in a casserole with cover. Pour sauce over. Stir gently. Cover. Bake one hour. Serves 4

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 22)

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