With the unofficial start of summer this upcoming weekend, you’ll love these Hawaiian baked beans for outdoor cookouts. Chunks of pineapple and bits of bell pepper with a little brown sugar and molasses, they have lots of flavor.
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Stove top or baked in the oven
Summer is all about a more relaxed pace and casual living so spending less time in the kitchen ranks high this time of year. But you don’t have to give up taste with this recipe. Hawaiian baked beans can be simmered in a pan right on top of the stove or they can be spooned into a dish and baked.
How to make Hawaiian baked beans
Drain the beans.
Drain the pineapple chunks.
Chop the bell peppers.
Chop the onions.
Add the shortening to pan and heat. Stir in the chopped onions and bell pepper.
Cook over medium heat, stirring occasionally for 5 minutes.
Stir in beans, pineapple, ketchup, molasses, brown sugar and mustard.
Cover and cook gently over low heat for 20 minutes.
OR… spoon mixture into a baking dish and bake in a 350F. oven for 20-30 minutes or until hot and bubbly.
Hawaiian Baked Beans
Yields: 12 1/2-cup servings
- 2 Tbs. shortening
- 1/2 cup green pepper chopped
- 1/2 cup chopped onion
- 2 16-oz cans pork and beans, drained
- 20 oz can pineapple chunks, drained
- 3/4 cup ketchup
- 1/4 cup dark molasses
- 1/4 cup light brown sugar
- 1-2 Tbs. yellow mustard
Drain the beans. Sauté onions and peppers in shortening for about 5 mins. Stir in beans, pineapple, ketchup, molasses, brown sugar and mustard. Cover and cook gently over low heat for 20 minutes.
NOTE: This recipe makes 12 1/2-cup servings, great if you are serving a crowd but it is easy to half if you want to make the beans for a smaller family dinner.
You might also like these summertime cookout dishes…
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