Baked Beans with a Twist
1 1/2 pound lean ground beef
2 16-ounce cans pork and beans in tomato sauce
1 15-ounce can kidney beans, drained
1 cup ketchup
1 1 3/8-ounce envelope dry onion soup mix
1/2 cup water
2 tablespoons prepared yellow mustard
2 teaspoons cider vinegar
2 cups frozen unsweetened tart cherries
1. In a skillet over medium heat, cook ground beef until browned. Drain fat.
2. Add pork and beans, kidney beans, ketchup, dry onion soup mix, water, mustard and vinegar to meat; mix well. Stir in cherries (it is not necessary to thaw them). Pour meat mixture into a 2 1/2-quart baking dish. Bake in a preheated 400º oven 30 minutes, stirring occasionally. Serve hot.
Serving size: 1 cup
Pairs Well With
Check out the cherries in this!