Wiener-Bean Bake |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 10-ounce package frozen limas | 1 1-pound can (2 cups) pork and beans in tomato sauce | 1 1-pound can kidney beans, drained |
| 1/2 cup chili sauce | 1/4 cup molasses | 1/2 to 1 teaspoon dry mustard |
| 1/2 teaspoon Worcestershire sauce | 1/2 envelope dry onion soup mix | 1 pound (8 to 10) frankfurters, cut in 1-inch pieces |
| 1 | Cook limas according to package directions; drain. Mix with pork and beans and drained kidney beans. Stir in remaining ingredients. Turn into 2-quart casserole or bean pot. Bake covered in moderate oven (350 F) for 1 hour. Uncover; stir and continue baking 30 minutes. |