Recipe: Quick Baked Beans, Hot Bean Salad, and Creole Beans (1955)

QUICK BAKED BEANS

2 slices bacon
3 tablespoons finely chopped onion
1 tablespoon molasses
1 1/2 tablespoons catsup
1/4 teaspoon salt
1/4 teaspoon powdered dry mustard
1/2 teaspoon Worcestershire sauce, if desired
2 to 3 cups cooked or cooked dry beans

Fry bacon, remove from pan, and cook onion for a few minutes in bacon fat.

Add molasses, catsup, salt, mustard, and Worcestershire sauce. Add beans and mix lightly. Pour into a baking dish. Crumble bacon and sprinkle over the top.

Bake 20 minutes at 350 degrees F (moderate oven). (Or heat in a fry pan on top of
range.)

Serve with bacon crumbled over the top.

VARIATIONS:

HOT BEAN SALAD
Omit molasses, add 1/4 cup vinegar and 1/4 cup water, and cook until the liquid is absorbed.

CREOLE BEANS
To 2 cups cooked beans add 1/2 teaspoon salt, 1/4 cup each chopped green bell pepper and onion, and 1 cup canned tomatoes. Bake at 350 degrees F (moderate oven) 1 hour.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955