From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the onions and garlic in the oil in a saucepan for 5 minutes or until golden brown and tender. Remove from heat. Stir in the beans, catsup and molasses. Spoon into a 2-quart baking dish.
Combine the cheese, bread crumbs and butter in a bowl and mix well. Sprinkle over the bean mixture. Bake at 350 degrees for 30 minutes or until brown and bubbly.
NOTE: Sweet onions, such as Vidalia, are usually only available seasonally. More robust onions can be sweetened by soaking in milk for several minutes after slicing or chopping.
SERVINGS: 12 - 16
- 1 medium Vidalia onions, coarsely chopped
- 1 clove of garlic, minced
- 2 Tablespoons vegetable oil
- 4 (16-ounce) cans plain baked beans, drained
- 1/2 cup catsup
- 1/4 cup light molasses
- 1 cup shredded sharp cheddar cheese
- 1/2 cup dry bread crumbs
- 2 Tablespoons melted butter or margarine
TO PREPARE:
Saute the onions and garlic in the oil in a saucepan for 5 minutes or until golden brown and tender. Remove from heat. Stir in the beans, catsup and molasses. Spoon into a 2-quart baking dish.
Combine the cheese, bread crumbs and butter in a bowl and mix well. Sprinkle over the bean mixture. Bake at 350 degrees for 30 minutes or until brown and bubbly.
NOTE: Sweet onions, such as Vidalia, are usually only available seasonally. More robust onions can be sweetened by soaking in milk for several minutes after slicing or chopping.
SERVINGS: 12 - 16
