BBQ Green Beans — "Sweet & Spicy"

     Although my preference is fresh green beans, steamed, I’ve had several requests for this recipe that uses the canned variety. If you are cooking for a crowd and don’t have time for last minute vegetable preparation, this is a handy alternative; the beans also hold well in a hot box or in an oven turned on low. Although I’ve never prepared them in a slow cooker, it seems that would be another suitable cooking method.

     The recipe comes from my sister’s mother-in-law (Sal Payne) and then I adapted it for large groups (50). Although the recipe has you just add raw onions and bacon to the rest of the ingredients, I have always fried the bacon and then sautéed the onions in the bacon grease for additional flavoring. Also I have sometimes increased the temperature (to 350°) and decreased the baking time to about 1 hour+.

"Sweet & Spicy" BBQ Green Beans     Allow 1/2 cup per person serving size

3 cans cut green beans (approximately 15 oz. can size)

1 diced medium onion

1 cup catsup

1 cup brown sugar

5 slices uncooked bacon, diced

1. Combine ingredients; add to a (covered) baking dish.

2. Bake at 250°, covered for 3 to 4 hours

For 50 --  according to Food for 50, use 2 #10 cans of beans; double above ingredients. However, according to label on can, one would need 2 1/2 (#10) cans for 50.

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