Italian Baked Beans

12
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"From Darlene Kossman; uses pork and beans and pepperoni. Holy smoolys this is good with the corrections I did for my taste and only used one can but this would be good potluck dinner or for kids"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (178.4 g)
  • Calories 251.8
  • Total Fat - 18.4 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 31.3 mg
  • Sodium - 886.3 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.2 g
  • Protein - 9.5 g
  • Calcium - 87.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Step 1

Chop green pepper. Chop onion.

Step 2

Brown green pepper, onion, pepperoni and sliced mushrooms. (I just threw into beans and baked, no saute). In small amount of olive oil.

Step 3

Add salt, pepper, garlic powder (Iused jarred garlic basil, oregano, and tomato paste. (I didnt add tomato paste as rudy doesn't like real tomatoey stuff turned out fine ).

Step 4

Mix in pork and beans.

Step 5

Pour mixture into 9x2 inch pan.

Step 6

Sprinkle with Parmesan cheese.

Step 7

Bake 45 minutes in 350 degree Fahrenheit oven.

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

Definitely a 5 star. I love a do head recipe then just pop it in the oven 45 minutes before dinner. I cut the recipe in half with no problem. I too, omitted the tomato paste. Used a bit of a heavy hand on the chili & Cayenne. Perfect blend of flavours. Served with Belgium Endive Salad (#412). This will be made again! 14 April 15 Made again and enjoyed just as much. I did add the cheese this time Mmmm

(22 Feb 2015)