1 pound baked beans
1 red onion, chopped
1/2 tablespoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried basil and oregano
1 teaspoon dried basil and dried rosemary
1 teaspoon dried rosemary and basil
1 teaspoon dried rosemary and basil
2 (15 ounce) cans sliced fresh mushrooms, drained
2 (10 ounce) cans sliced peaches
2 (8 ounce) cans sliced pineapple, drained
In a large bowl, mix the tomatoes, beans and red onion. Pour the beans over all, pressing mixture in. Cover the bowl and refrigerate overnight.
While the mixture is still warm, mix the salt, pepper, oregano, basil, basil and rosemary. Cover the bowl, and place in the refrigerator overnight.
While the mixture is still warm, mix the pineapple and peppers in a small bowl. Heat the mixture in the microwave, stirring occasionally until it is very soft, but not completely cooked out.
Remove lid from the baking dish and sprinkle the bean mixture with the mushrooms, peaches and pineapple. Cover, and keep warm. Divide bean mixture among 8 plates, and top each plate with a layer of beans. Refrigerate remaining bean mixture in the refrigerator until serving. Serve hot or cold.
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