2 - 1lb 5oz cans of Van Camps Pork & Beans (undrained)
1 - 14oz can of Black Beans (drained)
1 - 15oz can of Red Kidney Beans (drained)
1/4 cup diced onions
1/4 cup Brown Sugar (1/2 cup if you like sweeter taste)
1 Tsp. Black Pepper
2-3 Tbsp. PickaPeppa Sauce (or Worchestershire Sauce)
Put all ingredients in a crock pot and cook on low overnight.
Ready the next day, anytime. Campbells Pork & Beans are way too
soupy anymore. But if you prefer to use them, drain at least
one can. You'll find that almost half the can is sauce these days.
Here are some meals I've used this as a base for:
Add about 4 to 6 sliced weiners. Super BeanieWeenie!
I've browned up a pound of hamburger, drained the fat and added to
the mix at night. Increase the onion to about 1/2 cup.
More adventurous? Dice and brown up about 1 to 2 lbs. of Sirloin
Steak in a skillet, drain grease and add the meat. Dice 3 to 4
Roasted, peeled, and seeded Green Chilies. Hatch Chilies are the
best. Add 2 to 3 minced Fresh Garlic Cloves. Makes a SUPER
Appetizer before the ball game or any event.
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