I had some leftover Swedish Brown Beans I made from scratch this summer and was looking for a way to share them with others, so when I threw together some sandwiches and took them to some folks for lunch, I decided to substitute the leftover brown beans for 1 can of pork and beans in this recipe. Don’t worry — I’d been storing them in my freezer, so they unthawed nicely. This recipe is from the Mt. Carmel Catholic Church Cookbook, one of my standard go-to’s. In hindsight, I’d probably use crushed pineapple in the future, instead of pineapple chunks. The mixture was good, though, and a helpful recipe for a crowd!
Bean Hot Dish
2 (16 oz) cans pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1 lb hamburger, browned
1/4 c vinegar
1/2 c ketchup
1/2 c brown sugar
1 small can chunk pineapple
Combine above and bake at 350 degrees for 1 hour.
I will make crafts and cook better 