1-16 oz. can butter lima beans, drained
1-16 oz. can red kidney beans, drained
2-16 oz. cans pinto beans, drained
1-8 oz. can pineapple chunks, drained and chopped
6 slices bacon, cooked and crumbled
½ cup chopped onion
¾ cup brown sugar
2 Tbsp. Dijon mustard
½ cup ketchup
1 tsp. pepper
Preheat oven to 350 degrees.
Grease 5-quart Dutch oven or casserole dish. Combine all ingredients. Pour into prepared dish, cover with lid or foil. Bake for 1 hour. Remove from oven, stir well, adding some of the reserved pineapple juice if beans look dry, return to oven uncovered and bake 15 minutes.
Serves 8-10
Deb Obermeier
I live on a farm in Southern Illinois with my husband. We have a blended family of five married children and twenty grandchildren. I have been blessed with being the middle generation of a five- generation family for over twenty years. Living in our century old, twelve room farmhouse filled with antiques and family history, my dream of having an Inn gets less with each passing year.
The next season of my life is quickly approaching, and I welcome the challenges, ready to follow my heart and make my dream my goal. I want to write. With that said, I look forward to pouring out as many books, articles and any other bits of information God guides these nimble fingers to produce.
I imagine my future spent in a comfy chair with just enough sun to warm me, but not so much glare that I cannot see. This will allow me to write about all of the dreams I had through the years but no longer have the energy or desire to carry out, creating characters that are as charming to my readers as they are company to me while I tell their stories.
I live a simple, but very blessed life.
