Funeral Beans Recipe
A classic North American 1950s dish to make and take to feed a crowd at gatherings. It was dubbed "Funeral Beans" because it was a stand-by crowd-pleaser for gatherings after funerals. Tastes amazing with the pineapple in it. And even though it's made by assembling store-bought stuff, owing to the variety of beans in it no one will think you just "opened a tin." It definitely looks homemade.
Cooking Temperature 175 C / 350 F / Gas Mark 4
- Fry bacon until crisp in a frying pan. Remove with a slotted spoon. Add the onion, fry until tender.
- Start heating oven to 175 C / 350 F / Gas Mark 4.
- Mix everything together either in an ovenproof casserole dish or in the crock of a slow cooker.
- Bake in oven for 1 ½ hours, or on low in a slow cooker for 2 to 4 hours.
- Stir once or twice while baking.
½ cup of chopped bacon is 3 to 4 slices before chopping. Tip: kitchen scissors make quick work of this. 1 cup onion is about 1 good-sized onion before chopping. Drain and rinse the kidney beans and chick peas; use the pineapple juice and all. Use whatever flavour of canned baked beans you prefer. 4 cups is 1 quart / 32 oz / 1 litre. That'll be 2 or 3 tins, depending on the tin sizes available where you are (2 x 14oz tins will do it.) Don't drain these, tip them in with their sauce. For the mustard, you can use either dry, or prepared.
Tried this recipe?Let us know how it was!