Ingredients
- 2 cans (16oz. each) pork and beans
- 1 can (16oz.) Boston baked beans
- 1 can (8oz.) crushed pineapple
- 1 can (15oz.) tomato sauce
- 1 large onion, diced
- 1/4 lb. brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup sweet pickle relish
- 1/4 cup wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 4 shakes of seasoned salt
- 2 shakes of hot sauce
Directions
Combine all ingredients in a large saucepot and cook over low heat for at least 15 minutes, although it gains more flavor if you have time to cook it more (simmer, stirring occasionally, until seasonings are well blended
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Submitted 6/13/05.
Source: Cooking with Regis and Kathie Lee
Submitted By: Elaine Olson
eo1026@aol.com
Riverbank Barbeque Baked Beans