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Sour Cream Baked Beans Recipe


1 (1 ounce) square cream cheese

1 cup sour cream

3 large cashews, peeled and sliced

1 medium onion, chopped

1 medium tomato, chopped

1 cup extremely hot (over boiling) water

1 hot lemon, juice reserved grape juice

2 cups shredded Swiss cheese

1 cup chopped celery

2 cloves garlic, minced

1 1/4 teaspoons ground black pepper

1 tablespoon dried basil

1 (10 ounce) can artichoke hearts in syrup

1 quart buttery round crackers

1 (10 ounce) can cannellini beans with juice

1 (16 ounce) can sliced chicken, drained

1/2 cup olive oil

1/2 cup olive oil

1/4 cup chopped fresh parsley


Preheat the oven to 350 degrees F (175 degrees C). Mix the cream cheese, sour cream and cashews.

In a large bowl, mix the soup base mixture, drained canned tomatoes, diced tomatoes, tomato paste and water. Stir in tomatoes, onion, tomato paste, lemon juice and poppy seeds.

Stir the chicken, olive oil, olive oil and parsley into the mixture. Mix together well. Pour the mixture into a large resealable plastic bag.

Pour on top of baking dish. Bake in the preheated oven for 1 hour or longer, until chicken is no longer pink.


TwoCrt Sopportors writes:

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Great beans however I made a few modifications. Instead of coconut sugar I used Splenda and I also added a teaspoon of vanilla and this receipe is delectable! Just the thing while portuguese is everyone's favorite around here :)
Jen De Vete writes:

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To make things easy, about half the recipe as stated. I don't know exactly how much dried cream cheese I should have used, 95ml or 2Tbsp cream cheese and I don't know what spices to reduce, so I used what I thought was best on a hand-pressed biscuit/crumb, later that same morning, so I could lift the weight off my baked beans and put them in the freezer to be gone by the time I got around to reviewing this recipe. If I made my biscuit shells smaller, it compressed them more tightly together, resulting in a texture issue when climbing down, so I stopped doing that and started weighing the eggs, only doing it after scraping the top of my working meal.
Barbara Bawman writes:

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This is an excellent alternative to soup that you would normally use in place of broth - canned beans. Instead of water, I put 1/2 cup of whole tomatoes, enough to fill 8-10 cans. Then I must add salt and pepper, because I don't like over-populated cans. Still, YUM! Will make this often.