“Crazy” Foodie

There must be as many different ways to make baked beans as there are families who make them. Honestly, I don’t remember how I prepared them prior to finding this recipe. When I served them to my family, even the picky eaters liked them. I like the idea that most of the sweetness comes from raisins and apple. I don’t think I’ve ever seen a no-sugar-added recipe for baked beans before this one.boston-baked-beans 2

Crazy Baked Beans
1 medium apple, pared and diced
½ c. chopped onion
1 31-oz. can pork and beans
6 ounces smoky links, thinly sliced
¼ c. raisins
2 T. ketchup
2 t. prepared mustard
¼ t. cinnamon

In a small sauce pan, cook apple and onion in a small amount of boiling water about five minutes or until tender. Drain. In large mixing bowl, stir together apple/onion mixture, beans, smoky links, raisins, ketchup, mustard and cinnamon. Turn mixture into a 1 ½ quart casserole dish or bean pot. Bake uncovered at 375 F. for one hour (or until heated through), stirring once.

These are good served with corn meal muffins.
Makes 8 half-cup servings

As always, if you like to cook with raw foods, you can substitute the pork and beans with dried beans to make the equivalent. In that case, you would want to add some molasses and a little brown or raw sugar. It might not take more than a couple tablespoons of each. Add them to your own taste. Use your imagination for substitutes for the meat.

Flexibility makes for a great cook!

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