Funeral Beans Recipe

Funeral Beans Recipe
© Denzil Green

A classic North American 1950s dish to make and take to feed a crowd at gatherings. It was dubbed "Funeral Beans" because it was a stand-by crowd-pleaser for gatherings after funerals. Tastes amazing with the pineapple in it. And even though it's made by assembling store-bought stuff, owing to the variety of beans in it no one will think you just "opened a tin." It definitely looks homemade.

Estimated Prep Time: 20 minutes

Estimated Cooking Time: 1 1/2 hours Cooking at: 350 F / 180 C / Gas Mark 4

Ingredients

(Click an ingredient to learn about it.)

1/2 cup Bacon (chopped)

1 cup Onion (chopped)

4 cups Baked Beans

1 can Red Kidney Beans about 14 oz / 400 ml

1 cup Chickpeas

1 cup Pineapple (crushed)

2/3 cup Ketchup

2 teaspoons Mustard

1/2 cup Brown Sugar

1 teaspoon Worcestershire Sauce

Salt

Ground Pepper

Directions

Fry bacon until crisp in a frying pan. Remove with a slotted spoon. Add the onion, fry until tender.

Mix everything together either in an ovenproof casserole dish or in the crock of a slow cooker.

Bake in oven for 1 1/2 hours, or on low in a slow cooker for 2 to 4 hours.

Stir once or twice while baking.

Comments

1/2 cup of chopped bacon is 3 to 4 slices before chopping. Tip: kitchen scissors make quick work of this.

1 cup onion is about 1 good-sized onion before chopping.

Drain and rinse the kidney beans and chick peas; chuck the pineapple in undrained.

Use whatever flavour of canned baked beans you prefer. 4 cups is 1 quart / 32 oz / 1 litre. That'll be 2 or 3 tins, depending on the tin sizes available where you are (2 x 14oz tins will do it.) Don't drain these, tip them in with their sauce.

For the mustard, you can use either dry, or prepared.

Related Encyclopaedia References:

Baked Beans