Pat Trammell
TVWBB Fan
1/2 tsp. Olive Oil
1 Can Shoe Peg Corn (Drained)
1 Can Black Beans (Well Drained)
1 28 oz. Can Bush Original Baked Beans
2 tsp. Yellow Mustard
3 tsp. Malt Vinegar
In a hot saute pan with the olive oil, quickly saute the well drained corn. The corn should have a roasted appearance. A little char on the corn is fine.
Mix pan roasted corn with both beans and yellow mustard. Bake in a 400 degree oven for 30 minutes. Drizzle Malt vinegar over the top before serving.
This dish has a great texture with a little crunch and a more hearty flavor than traditional baked beans. The vinegar brings out the flavor of the black beans.
This dish is great with barbeque pork or chicken, and outstanding with pork sausage.
Enjoy!
1 Can Shoe Peg Corn (Drained)
1 Can Black Beans (Well Drained)
1 28 oz. Can Bush Original Baked Beans
2 tsp. Yellow Mustard
3 tsp. Malt Vinegar
In a hot saute pan with the olive oil, quickly saute the well drained corn. The corn should have a roasted appearance. A little char on the corn is fine.
Mix pan roasted corn with both beans and yellow mustard. Bake in a 400 degree oven for 30 minutes. Drizzle Malt vinegar over the top before serving.
This dish has a great texture with a little crunch and a more hearty flavor than traditional baked beans. The vinegar brings out the flavor of the black beans.
This dish is great with barbeque pork or chicken, and outstanding with pork sausage.
Enjoy!