Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

Yield: 8 to 10 servings. 3 (28-ounce) cans baked beans 1 small onion, sliced thin 2 teaspoons yellow mustard 3 tablespoons ketchup 3 tablespoons molasses ¼ cup brown sugar Preheat

Food

Rosemary and Goat Cheese Strata

Yield: 8 to 10 servings. 3 (28-ounce) cans baked beans 1 small onion, sliced thin 2 teaspoons yellow mustard 3 tablespoons ketchup 3 tablespoons molasses ¼ cup brown sugar Preheat

Recipes

Baked Beans

Quick and easy, rich and a bit sweet — just the thing to balance out any cookout spread.

by
baked beans

Yield: 8 to 10 servings.

3 (28-ounce) cans baked beans
1 small onion, sliced thin
2 teaspoons yellow mustard
3 tablespoons ketchup
3 tablespoons molasses
¼ cup brown sugar

Preheat oven to 350°. Drain 2 of the 3 cans of beans. Do not rinse.

In a bowl, mix beans and all other ingredients (except onions). Pour bean mixture into a 2-quart baking dish. Place onions on top of beans. Bake beans, uncovered, 30 to 40 minutes.

print it

This story was published on Jun 07, 2016

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.