Beans for Everybody
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/3 cp butter or margerine
1/2 cp minced peeled onions
1 clove garlic, peeled and sliced
2 tsp brown sugar
1 tsp dry mustard
2 (No. 2) cans kidney beans
1 (No. 2) can green limas, drained
1 (1 lb.) can Boston-style baked beans
1/4 cp ketchup
2 tbsp vinegar
salt and pepper
1 - Start oven at moderate (350 degrees F.)
2 - Heat butter or margerine in skillet
3 - Saute onions and garlic together 5 minutes, or until onions are tender.
4 - Stir brown sugar, mustard, kidney beans, limas, and baked beans, ketchup and vinegar in.
5 - Mix well.
6 - Taste for seasoning.
7 - Add salt and pepper as needed.
8 - Pour into 2-quart casserole.
9 - Bake, covered, 25 minutes.
10 - Uncover and let brown 5 minutes.
Makes 8 servings