Easy Baked Beans
- 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
- Combine seasoning mix ingredients in small bowl and set aside. Place the vegetable oil, gizzards and pork in a large skillet over high heat.
- Let cook until meat is thoroughly brown, stirring occasionally.
- (5-7 minutes) Stir in the seasoning mix then add the onions, celery, garlic and bell peppers.
- Scrape pan bottom well. Add the butter and heat until melted.
- Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping bottom of skillet well.
- Add the broth and cook until any of the mixture that may be stuck come loose.
- Cook over high heat for about 8 minutes, stirring once.
- Stir in the chicken livers and cook 2 minutes.
- Add the rice, cover and cook for 5 minutes.
- Remove from heat and leave covered for 10 minutes.
- Remove bay leaves before serving.
pork, bacon, onion, brown sugar, ketchup, black pepper, salt, string beans, salt, salt, ground red pepper, salt, black pepper, ground paprika, dry mustard, ground cumin, thyme, oregano, bay leaves, vegetable oil, chicken gizzards, ground pork, onion, celery, garlic, unsalted butter, chicken broth, chicken livers, rice, bell pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=856967 (may not work)