Barbecued Green Beans

Serves: 7
Total Calories: 214


6 slices bacon, diced
1 onion, chopped
4 (1-pound) cans cut green beans, drained (fresh do not work well)
1 cup firmly packed brown sugar
1 cup ketchup


Preheat oven to 250°. Cook bacon and onion together in medium-size skillet over medium heat until bacon is crisp. Remove with slotted spoon and place in ungreased 2-quart baking dish. Add green beans.

Mix brown sugar and ketchup in medium-size bowl. Fold into green beans. Bake, covered, at 250° for 3 hours.

Fun Fact: Gilbert Van Camp, Sr. is thought to be the originator of canned food as we know it today. In 1861, Van Camp, who once was a tinsmith, and thus familiar with the technology of making tin cans, came up with the idea of putting vegetables and fruit in tin cans, so they could be preserved for later use. At that time, Van Camp and his wife Hester, ran a grocery store in Indianapolis, Indiana, where they sold the canned goods. He opened up a canning company and by 1909, Van Camp's Pork and Beans became an American staple. Over the years, a number of canned goods have been sold under the Van Camp's name, but now it only sells canned cooked beans.

Nutritional Facts:

Serves: 7
Total Calories: 214
Calories from Fat: 26

This Barbecued Green Beans recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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