31OuncesDark Red Kidney Beans, Drained and Rinsed Well (2 Cans, 15.5 Ounces Each)
12OuncesFrozen Small Lima Beans, Thawed
2CupsOnion, Finely Chopped (2 Large Onions)
1PoundBacon, Cooked Crisp & Crumbled
Preheat the oven to 250°.
Cook the bacon until it is crisp. As the bacon cooks, finely chop the onions.
In a very large bowl, mix together the molasses, tomato paste, dark brown sugar, Dijon mustard, vinegar, Worcestershire sauce, and the drained, crushed pineapple.
1 Cup Molasses, 6 Ounces Tomato Paste, ½ Cup Dark Brown Sugar, 2 Teaspoons Dijon Mustard, 2 Tablespoons Vinegar, 1 Tablespoon Worcestershire Sauce, 8 Ounces Crushed Pineapple
Add the drained pork & beans, drained kidney beans, thawed lima beans, finely chopped onion, and cooked and crumbled bacon. Stir well.
60 Ounces Pork & Beans, 31 Ounces Dark Red Kidney Beans, 12 Ounces Frozen Small Lima Beans, 2 Cups Onion, 1 Pound Bacon
Pour bean mixture into a covered casserole or bean pot.
Bake the casserole for at least 2 hours and up to 4 hours.
♥ Canned pork and beans come in a variety of tinned sizes and any sized cans can be used as long as there are between 28 and 32 ounces.♥ Always use a full pound of bacon. ♥ This recipe calls for 1 pound of bacon that is then cooked well and crumbled. Generally, a pound of uncooked bacon will reduce by half after cooking. Therefore, if purchasing already cooked bacon you will need ½ pound for this recipe.♥ This dish can be prepared in advance and refrigerated until ready to bake.♥ The absolute minimum baking time is 2 hours for the flavors to meld.♥ Low and slow is best for flavor. This dish can be baked untended for up to 4 hours.♥ Original Recipe by Mrs. White, 1985. Recipe Updated by Jan Nunes, 8/07/2018.