Easy Baked Beans
30 ingredients
11 steps
Ingredients
- 2 1 lb. can of pork and beans
- 4 strips of bacon
- 1 small onion
- 3 Tbsp. of brown sugar
- 1/2 cup of ketchup
- 1 tsp. of black pepper
- 1/2 tsp. of salt
- 2 pounds of snap or string beans, mature but not leathery
- 1/4 lb. piece of salt port
- 1/4 tsp. salt
- 2 tsp. ground red pepper
- 1 1/2 tsp. salt
- 1 1/2 tsp. black pepper
- 1 1/4 tsp. ground paprika
- 1 tsp. dry mustard
- 1 tsp. ground cumin
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
- 2 bay leaves
- 2 Tbsp. vegetable oil
- 1/2 lb. chicken gizzards, ground
- 1/4 lb. ground pork
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 tsp. minced garlic
- 2 tsp. unsalted butter
- 2 cups chicken broth
- 1/3 lb chicken livers, ground
- 3/4 cup uncooked rice (converted preferred)
- 1/2 cup bell pepper, finely chopped
Directions
-
1Combine seasoning mix ingredients in small bowl and set aside. Place the vegetable oil, gizzards and pork in a large skillet over high heat.
-
2Let cook until meat is thoroughly brown, stirring occasionally.
-
3(5-7 minutes) Stir in the seasoning mix then add the onions, celery, garlic and bell peppers.
-
4Scrape pan bottom well. Add the butter and heat until melted.
-
5Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping bottom of skillet well.
-
6Add the broth and cook until any of the mixture that may be stuck come loose.
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7Cook over high heat for about 8 minutes, stirring once.
-
8Stir in the chicken livers and cook 2 minutes.
-
9Add the rice, cover and cook for 5 minutes.
-
10Remove from heat and leave covered for 10 minutes.
-
11Remove bay leaves before serving.
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