Caribbean Baked Butter Beans
8 slices bacon
1 cup chopped onion
4 16oz. cans butter beans and/or Great Northern beans, rinsed and drained
8oz. sour cream1/2 cup chicken or vegetable broth
1 tablespoon all-purpose flour
1 tablespoon fresh rosemary
1 1/2 tablespoon Bee Sting Brand Rainforest Honey Mustard
1/4 teaspoon ground black pepper
2 tablespoons chopped italian parsley
1 tablespoon Pirate's Bay Caribbean Condiment
2 teaspoons finely shredded lemon peel
Preheat oven to 325 F. In skillet cook bacon over medium heat until crisp. Remove, drain
on paper towels. Crumble, set aside. drain skillet all but one tablespoon drippings. Cook
onion in drippings over medium heat until tender. Transfer to a large bowl. Add beans and
all but 2 tablespoons of the bacon; set aside.
In another bowl, whick together sour cream, broth, flour, rosemary, honey mustard,
pirates bay, and pepper. Stir into bean mixture. Transfer 2-quart casserole. Bake, covered,
45 mins, stirring once, halfway through.
In bowl, combine remaining bacon, parsley, and lemon peel, sprinkle on beans just before
serving.
Makes 10- 3/4- cup servings.
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