The Times - Serving Waitsburg, Dayton and the Touchet Valley

This first ran a couple of years ago. I am cheating as I am just returning from vacation, but I thought it was timely as barbeque season is here. Dena has also passed on to me her family baked-bean recipe, so I will put that in next week.

Since July 4th is just around the corner (can you believe it?), I thought I would share this recipe. Guaranteed to make you look like a great cook.

It is from the Lincoln Heights Garden Club in Spokane. My recipe card, typed laboriously so that no mistakes were made, is discolored and stained. I treasure it.

1 can kidney beans

1 can green lima bean

1 can Van Camp Pork n Beans

1 can S & W Beans

1# sausage-browned

1 small can crushed pineapple

1 med onion-chopped

1 raw apple, diced

½ c. molasses

½ c. catchup

1 Tbs lemon juice

Mix well-turn into baking dish (I use a 9 x 11 pan). Serves 12 amply. Very good and very unusual. Bake 2 hours @ 300 degrees.

My notes—and I know this would be the first question, no, one does NOT drain any of the cans. I buy a large can of pork and beans (any brand) plus a large can of baked beans (in lieu of S & W beans). I usually use Jimmy Dean sausage, but I don’t believe it’s critical to the recipe. Drain well after browning the sausage, (as most of us would). The pan will be full. I bake the required two hours, then transfer it to a crock pot to keep warm. In my opinion, it needs the baked flavor (like a baked potato versus a microwaved potato). It is a delightful mix of flavors which people always ask “who brought the baked beans”.

Enjoy!

(I will be looking for harvest recipes to share in our Harvest section the last week in July with perhaps stories from those who had to cook for Harvest.)