Ingredients parsley
1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
1/4 pound bacon
1/4 cup chopped onion
1/4 cup chopped celery
2 Tablespoons chopped parsley
21 ounce can pork and beans, drained, reserving sauce
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons vinegar
Directions
1 Cook potatoes in boiling salted water until tender.
2 Drain and keep warm.
3 In large saucepan, fry bacon, crumble, and set aside.
4 Add onions, celery, and parsley to bacon drippings and cook until soft.
5 Add reserved bean sauce, seasonings, and vinegar.
6 Cook over low heat, stirring, until slightly thickened and bubbly.
7 Stir in beans; heat through.
8 Add hot potatoes and crumbled bacon, tossing lightly to coat.
9 Serve at once.
MAKES 6 servings
1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
1/4 pound bacon
1/4 cup chopped onion
1/4 cup chopped celery
2 Tablespoons chopped parsley
21 ounce can pork and beans, drained, reserving sauce
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons vinegar
Directions
1 Cook potatoes in boiling salted water until tender.
2 Drain and keep warm.
3 In large saucepan, fry bacon, crumble, and set aside.
4 Add onions, celery, and parsley to bacon drippings and cook until soft.
5 Add reserved bean sauce, seasonings, and vinegar.
6 Cook over low heat, stirring, until slightly thickened and bubbly.
7 Stir in beans; heat through.
8 Add hot potatoes and crumbled bacon, tossing lightly to coat.
9 Serve at once.
MAKES 6 servings