BEAN-AND-FRANK BARBECUE

Essie Andrews, F.H.S.

  • 1 (10 oz) package Fordhook® lima beans
  • 1 (16 oz) can red kidney beans, drained
  • 1 (16 oz) can pork and beans
  • 1 envelope onion soup mix
  • 3/4 cup chili sauce
  • 1/4 cup molasses
  • 1 tsp dry mustard
  • Dash of Tabasco®
  • 1 lb. frankfurters, cut on diagonal into 1/2 inch slices

About 1 hour and 10 minutes before serving: Preheat oven to 350°B. Cook lima beans as label directs, but do not add salt. Drain limas; combine in greased 2 1/2 quart deep casserole with kidney beans, pork and beans, soup mix, chili sauce, molasses, mustard, Tabasco®, and about three-fourths of frank slices. Line top edge of casserole with rest of frank slices.

Bake about 50 minutes, or until hot.





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