Baked beans get delicious twist

The Baltimore Sun

Esther Britton of Rapid City, S.D., was looking for a recipe for baked beans. She said that she really did not want to have to soak the beans overnight so she wanted a recipe that used canned beans instead of dried.

Belle Woolf of Vass, N.C., sent in a recipe she had for making baked beans using canned pork and beans. Her recipe has the addition of several other ingredients, such as apples and cumin, that give this somewhat standard dish a twist. The beans were sweet and tangy and would be a perfect side dish for any type of barbecue.

Baked Beans

Serves 8 as a side dish

two 15-ounce cans pork and beans, drained

3/4 cup barbecue sauce

1 Granny Smith apple, peeled and chopped

1 medium onion, chopped

1/4 cup raisins

1/2 cup brown sugar

1 teaspoon cumin

2 dashes cayenne pepper

3 slices bacon, cut in 1-inch pieces

Stir together all ingredients except bacon. Pour into lightly greased 2-quart casserole dish. Top with bacon pieces. Cover and bake at 350 degrees for 1 hour. Stir once or twice during cooking.

Per serving: 227 calories, 7 grams protein, 3 grams fat, 1 gram saturated fat, 46 grams carbohydrate, 7 grams fiber, 10 milligrams cholesterol, 716 milligrams sodium

Recipe requests

Miriam Nicholas of Glen Burnie has lost her recipe for what she calls "no peep chicken." It was made with chicken pieces, onion-soup mix, Uncle Ben's long-grain-and-wild-rice mix and mushroom soup.

Brenda Walker of Knoxville, Tenn., is looking for a pumpkin-pie recipe from many years ago that contained a tablespoon of grated orange rind. The original recipe came with a pair of pie plates she purchased in the early 1960s.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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