"For my baked beans, I use a can of pork and beans, brown sugar, ketchup and onions," writes Ethel Fleenor of Hamilton, Ohio. "Then I add a heaping tablespoon of sweet pickle relish for a distinctive flavor."
These hearty from-scratch baked beans taste like they were simmered over an open fire. Their sweet and zippy flavor is as big as the great outdoors. No matter what kind of meal you're "rustling up", this satisfying side dish is certain to please.
-Sandra Thorn, Sonora, California
Sweet and tangy pineapple dresses up these hearty baked beans, from Gladys De Boer of Castleford, Idaho. "Brown the beef while you open cans and chop the vegetables, and it won't take long to get this ready for the slow cooker."
I knew I'd found a winner when I got the idea to simmer beans in cranberry juice. The tartness of the juice is a nice subtle contrast to the sweet brown sugar and molasses in these baked beans. They're wonderful warm or cold.
—Wendie Osipowicz, New Britain, Connecticut