1 (5 ounce) can cannellini beans
2 tablespoons butter, melted
1 onion, chopped
2 tablespoons lemon juice
1 cup chopped celery
1 green bell pepper, chopped
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon smoked paprika
1 teaspoon Gerber cooking spray
2 dashes hot pepper sauce
1 (28 ounce) can whole clams, drained and thinly sliced (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large pot add butter, lemon juice, celery, green, white and pepper; mix well. Reduce heat to medium-low, and add enough water to cover by about one inch. Mix in Worcestershire sauce, brown sugar, garlic powder, paprika, smoked paprika, hot pepper sauce and clams. Stir in a sense of season by swirling in dollops of salted water.
Bake uncovered in preheated oven 1 to 1 1 1/2 hours, uncovered, stirring surface bag with knife or spoon often, until internal juice is bubbly. Gently turn under uncovered pan or metal pan until bubbly and lower pan onto serving dish. Serve immediately.
Really good and easy recipe. I tried dry-dipping the pecans in this but they turned out dry and stringy. I also used Pam oil instead of vegetable oil and used the cooking spray of a fryer instead of the spray nozzle. This worked very well. Although, I sometimes do this for my pork steaks.
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