Fishing

1 Env. Recipe Soup Mix; *
24 oz Baked Beans; In Tomato Sauce
1 Apple; Medium, Chopped
1/4 c Brown Sugar; Packed
1 tb Prepared Mustard

* Use either Onion, Onion-Mushroom or Beefy-Mushroom Soup Mix in this recipe.
In large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, for 20 minutes. MICROWAVE: In a 1 1/2-quart casserole, combine all ingredients. Heat, covered, at HIGH (Full Power), Stirring occasionally, for 12 minutes or until bubbling. Let stand, covered, for 5 minutes.


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1 lb Jimmy Dean Sausage (regular)
2 Onions, chopped
2 cn (1-pound) B & M Baked Beans
1 cn (21 oz) Apple pie filling, cut into pieces
2/3 c Catsup
1/4 c Brown sugar
2 ts Prepared mustard
Cook sausages and onion until sausage is bown and onion soft. Mix all ingredients together well and place in 3 quart casserole dish. Bake in preheated 350 F oven for 35-40 minutes uncovered. Serves 10-12


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2 28 ounce cans vegetarian baked beans, drained
1 medium onion chopped
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard dry
Mix all ingredients in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 4-5 hours or high heat setting 2 - 2 1/2 hours or until desired consistency.


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3 16-oz. cans of baked beans
1 med onion, finely chopped
3 cloves of garlic, minced
1/8 cup brandy
2 TBSP prepared mustard
1 TBSP Worcestershire Sauce
Combine all ingredients and cook on low 4-6 hours.


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1 lb Chunk bologna; chopped into 1/4 inch dice
16 oz Can of baked beans
1/4 c Onion; chopped
2 ts Blackstrap molasses
2 ts Vinegar
2 ts Prepared mustard
2 tb Ketchup
2 tb Canned salsa
1/4 ts Black pepper

Add all the ingredients into a saucepan and stir to mix. Heat gently until the mixture starts to simmer.
Serve on toast or as a baked potato topping.
Serve with a tart accompliment like cole slaw and dill pickles.


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1 cn Pineapple chunks in light syrup(20 oz.), drained
4 tb Syrup from pineapple
4 cn Baked beans (16 oz.)
4 tb Ketchup
4 ts Prepared mustard
8 tb Brown sugar, packed
1 1/2 lb Kielbasa, sliced 1/4" thick
Preheat oven to 400 degrees. Mix all ingredients together. Bake for 30 minutes.


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1 lb Small White Beans
1 lb Bacon
1 lg Onion; sliced
1 c Honey
1/2 ts Ground Ginger
1/2 ts Salt

Cover beans with water and soak overnight. The next day, place half of the bacon and onion in the bottom of a dutch oven, and add beans. Place remaining bacon and onion on top. Pour hone over all, sprinkle with salt and ginger, and enough water to cover the beans. Bake at 325øF for about 6 hours or until beans are tender. Add water as needed to make sure beans don't dry out.


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2 tb Plus 2 tsp. maple syrup
1 1/2 tb Dark rum
1 1/2 ts Ketchup
1 ts Dijon mustard
1/2 Onion; chopped
1 lb Canned baked beans
1/4 c Bottled real bacon pieces

Prep: 5 min, Cook: 15 min.
Prepare broiler. Whisk first 4 ingredients together in a heavy saucepan. Add onion and beans and bring to a boil over high heat.Reduce heat to medium and simmer 10-12 minutes, until sauce is thickened. Transfer beans to a baking dish and top with bacon pieces. Broil 2 minutes about 5 inches from heat source.


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5 Sliced bacon
1 Onion; chopped
2 tb Mustard
1 c Ketchup
1/2 c Vinegar
1/3 c Dark molasses
1/2 c Water
1 cn Red kidney beans; drained (18 oz)
1 cn Black beans; drained (18 oz)
1 cn White kidney beans; drained (18 oz)
Tabasco sauce; to taste

Cook bacon in heavy skillet until crisp. Transfer to paper towels to drain. Crumble. Saute onion in drippings until tender. Stir in mustard, ketchup, vinegar, molasses and water. Season with salt and pepper. Stir in all beans and mix well. Pour mixture into baking dish. Sprinkle with bacon. Cover and bake 45 minutes at 350 degrees. Serve with Tabasco sauce. Yield: 4 to 5 servings.


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2 tb Peanut oil
2 tb Fermented black beans -- Rinsed and drained
1 tb Garlic -- minced
1/2 c Chicken broth
1 tb Soy sauce
2 tb Rice wine
1 ts Sugar
1 1/2 ts Cornstarch

Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients and stir-fry about 1 minute or until sauce thickens. Makes about 3/4 cup sauce.


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1 pound dried black beans (or turtle beans)
1 jar salsa (your favorite kind) -- (16 ounce)
Rinse beans, removing any foreign objects. Place in a large bowl and cover with water and allow to soak at room temperature overnight.
Drain beans and place in a slow cooker with the salsa and stir. Add enough water just to cover the beans. Cover and cook on low all day, 8 - 10 hours.
Yield: 10 - 12 side dish servings or 6 - 8 main dish servings.
These freeze well.


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2 1/2 c Dried black beans soaked overnight
1 lg Or 2 small ham hocks
3 To 3. 5 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers (jalapenos if preferred)
8 Berries allspice coarsely crushed
2 ts Brown sugar (or 1 t of molasses)
3 tb Tomato paste
3/4 c Crème fraiche or sour cream
Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients.
In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree. Cook for another 30 minutes. Add salt if necessary.
Remove the hock, and pick off any meat.
Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread.
If you are feeling lavish, a couple of spoons of dark rum added towards the end give a Bajan fillip.


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3 cups dried black turtle beans
4 cups chicken or vegetable stock
8 ounces smoked sausage -- chopped
3 cups chopped onions
2 cups salsa
1/2 cup fancy molasses
1/4 cup packed brown sugar
2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Rinse beans. In bowl, cover beans with 3 times their volume of water. Let soak for 12 hours or overnight; drain.
Use 18- to 24-cup (4. 5 to 6 L) slow cooker; cook beans with stock on High for 3 hours or until tender. Add remaining ingredients except for cornstarch and cold water; cook on High for 3 hours. Whisk cornstarch with cold water; stir into slow cooker. Cook on High for 15 to 20 minutes or until thickened.


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3 c Elbow macaroni
2 cn Black beans - (16 oz ea); drained, rinsed
1 cn Chopped green chilies -; (4 oz)
1 cn Tomatoes - (14 to 16 oz); chopped with juices
1 pk Frozen corn kernels - (10 oz); thawed
2 tb Barbecue sauce
3/4 ts Ground cumin
Salt; to taste
Freshly-ground black pepper; to taste
Chopped fresh cilantro; for garnish
Minced fresh jalapeno pepper; for garnish

Bring water to a boil and cook pasta. Meanwhile simmer beans in a saucepan with the remaining ingredients. When pasta is done spoon in bowls, ladle beans over top and garnish with cilantro and hot pepper.


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1 c Water
1/2 c Pace Thick 'n Chunky Sauce
2 cn Tomato sauce (8 oz.)
1 1/2 c Uncooked instant white rice
1 c Whole kernel corn, frozen
1 c Red bell pepper, chopped
1 cn Black beans (15 oz.) -- Rinsed and drained
1 lb Ground beef (optional) -- Browned and drained

Combine sauce ingredients in large skillet; mix well. Bring to a boil. Stir in all remaining ingredients. Reduce heat to low; cover and simmer about 10 minutes or until rice is cooked and vegetables are tender.


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2 c Cooked black beans -or- 1 cn Black beans
1/4 md Onion
Minced garlic (to taste)
4 c Steamed rice
2 ts Black pepper

Bring the black beans to a simmer in their own juices. Use fresh garlic and slice it very fine so it nearly dissappears when you add it to the beans with the pepper After abouit five miuntes add the onions. When serving use twice as much rice as beans and about a third as much lettuce, all wrapped in a nice flour. tortilla.


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1 lb. ground beef
1/2 lb. bacon, chopped
1 large onion, chopped
2 cans (15 oz. each) pork and beans
1 (15 oz. ) can lima beans
1 (15 oz. ) can small white beans or garbanzo beans
1 (15 oz. ) can black beans
1-1/2 c. catsup
1/4 c. red wine vinegar
1-1/2 T. liquid smoke
Brown the ground beef, bacon, and onions in a frying pan. Drain off the fat. You can reduce fat content even further by placing the mixture in a colander and running hot water over it. Put the mixture and all ingredients into the slow cooker. Cook on low for about 8 hours


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1 can (15 1/2 ounces)black beans, rinsed and drained
1 can (15 1/2 ounces)red beans, rinsed and drained
1 can (15 1/2 ounces)Great Northern beans, rinsed and drained
1 can (15 1/2 ounces)black-eyed peas, rinsed and drained
1 can (8 1/2 ounces)baby lima beans, rinsed and drained
1 1/2 cups ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup packed brown sugar
1/2 cup water
2 teaspoons cider vinegar
1 teaspoon dry mustard
2 bay leaves
1/8 teaspoon black pepper
Combine all ingredients in slow cooker; stir. Cover and cook on LOW 6 to 7 hours or until onion and peppers are tender. Remove and discard bay leaves.
Makes 8 servings.


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1 c Water
1/2 c Pace Thick 'n Chunky Sauce
2 cn Tomato sauce (8 oz.)
1 1/2 c Uncooked instant white rice
1 c Whole kernel corn, frozen
1 c Red bell pepper, chopped
1 cn Black beans (15 oz.) -- Rinsed and drained
1 lb Ground beef (optional) -- Browned and drained

Combine sauce ingredients in large skillet; mix well. Bring to a boil. Stir in all remaining ingredients. Reduce heat to low; cover and simmer about 10 minutes or until rice is cooked and vegetables are tender.


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