Pineapple Baked Beans

3 slices bacon, chopped
3/4 cup sliced green onions and tops
3 cloves garlic, minced
4 cans (15 ounces each) Navy or Great Northern beans or 6 cups cooked dry-packaged Navy or Great Northern beans, rinsed, drained
1 can (8 ounces) crushed pineapple, undrained
1/4 to 1/2 teaspoon minced jalapeño pepper
1/2 cup packed light brown sugar
1 cup pineapple or apple juice
2 tablespoons Dijon-style mustard
1/4 teaspoon pepper

Fry bacon in small skillet until crisp; drain bacon thoroughly on paper towels. Discard all but 1 teaspoon bacon fat; add onions and garlic to skillet and sauté until tender, 4 to 5 minutes. Mix all ingredients in 1 1/2-quart casserole.

Bake, covered, at 350F. for 1 1/2hours, then bake, uncovered, for 30 minutes.

Microwave instructions: cook on medium high for 45 minutes to 1 hour.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 main dish servings
Source: American Dry Bean Board