Sweet and smoky 'Boston
baked' rice and pinto beans with onion and bacon.
Boston
Baked Rice and Beans
- 6 slices bacon
1 cup chopped onion
2 (15-ounce) cans pinto beans, undrained
3 cups cooked rice*
1/4 cup brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup catsup
1 teaspoon prepared mustard
1 teaspoon liquid smoke
- Cook bacon in large skillet
over medium-low heat until partially cooked. Remove bacon; drain
off all but 2 tablespoons fat. Add onion to skillet and cook
until soft but not brown. Stir in beans, rice, sugar, salt, pepper,
catsup, mustard and liquid smoke.
- Turn into greased 2 to
3-quart baking dish; arrange bacon slices on top.
- Bake, uncovered, at 350°F (175°C) 30 to 35 minutes.
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe provided courtesy
of USA Rice Federation.
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