"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 savory beans were a specialty my dear grandma frequently prepared.
When I even think of this dish, I can smell the enticing aroma that met us at the door when we went over to Grandma's for Sunday dinner. Every dish she made was a labor of love.
-Marjorie Thompson, West Sacramento, 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."