Yield

Makes 4 servings

Ingredients

• 3  bacon slices
• 1  small onion, diced
• 2  (16-ounce) cans pork and beans
• 1/2  cup  root beer (not diet)
• 1/4  cup  hickory-smoked barbecue sauce
• 1/2  teaspoon  dry mustard
• 1/8  teaspoon  hot sauce

Preparation

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Southern Living, OCTOBER 2004

INGREDIENTS

• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (11 ounce) can Mexican-style corn, drained
• 2 (10 ounce) cans Rotel diced tomatoes with green chile peppers, drained
• 2 tomatoes, diced
• 2 bunches green onions, chopped
• minced garlic
• juice of 1 lime squeezed over salsa
• salt and pepper to taste
  
• cilantro leaves, for garnish

DIRECTIONS

1. In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.