Cherry Baked Beans
Total TimePrep: 20 min. Bake: 40 min.
- 1 pound lean ground beef (90% lean)
- 2 cans (15 ounces each) pork and beans
- 2 cups frozen pitted tart cherries, thawed
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup ketchup
- 1/2 cup water
- 1 envelope onion soup mix
- 2 tablespoons prepared mustard
- 2 teaspoons cider vinegar
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; stir in beef.
- Transfer to an ungreased 2-1/2 qt. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until heated through, stirring occasionally.
Nutrition Facts2/3 cup: 189 calories, 4g fat (1g saturated fat), 19mg cholesterol, 800mg sodium, 28g carbohydrate (12g sugars, 6g fiber), 13g protein.
Jul 15, 2012
Loved the taste of the baked beans. Great for a summer side dish when cherries are in season. Easy to make.
May 30, 2012
yes, this recipe was fast and easy but i found the taste only average. i thought the cherries would bring a different taste, but i could not say the addition added to the flavor
May 26, 2012
This recipe is too oniony for me. Tried to tone it down by adding some molasses and brown sugar. Hubby said was just "ok". Will stick with my own recipe.
May 21, 2012
This is a great recipe. We actually had it as a main dish, not a side. I used 1 1/2c of dried cherries as I wasn't sure if 2c would be too much. I also used an 28oz. can of vegetarian baked beans. Definitely a keeper.
May 21, 2012
Am looking forward to making this recipe BUT- my dad will not eat anything with onions. Any suggestions as to what to substitue for the onion soup mix?
Sep 13, 2011
This recipe was excellent! Loved the flavors. I will definitely be making this again. Thanks for the recipe!
Jul 5, 2011
Made this twice, and have had tons of rave reviews. I used my home canned cherries and it worked great.
Jun 25, 2011
I took it to a cookout with friends and they loved it but I could not find the frozen tart cherries anywhere. Where do I buy them? I used a can of tart cherries instead but one can was only 1-1/2 c. instead of the 2 c. the recipe called for. Can anyone help?
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