Petey O’Donnell, writer and volunteer
Kendall Ehrlich invited me to join her and Bob’s mother at the first lady’s luncheon at the White House about four years ago and I bought a copy of the Congressional Cookbook. I’ve used it over and over. Every time I make this casserole, I give the recipe away. It’s a can of this, a can of that ... I serve it if I’m doing a hamburger cookout for the family or a casual supper with friends. You can make it ahead and just shove it in the oven. Mrs. Bruce used kidney beans, butter beans and lima beans with her kidney beans, but I’ve updated it with a different mix.
(From Mrs. Terry Bruce, wife of the former representative from Illinois)
1 large can, 2 pounds or larger, pork and beans with juice
1 15-ounce can red kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can cannelini beans, drained
1 teaspoon dry mustard
1 teaspoon garlic salt
1 cup apple cider vinegar
1 cup brown sugar
1 pound really good bacon (such as Weaver’s), cut up
Mix all ingredients together in a large casserole. Bake at 325 degrees uncovered for 3 hours. May be made ahead and frozen. Serves 16.
