PCC Gingersnap Baked Beans

PCC Gingersnap Baked Beans

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  • 2 (14-ounce) cans pinto beans, drained and rinsed
  • 1 (14-ounce) can tomato sauce
  • 1/2 cup crushed gingersnap cookies
  • 1/4 cup ketchup
  • 5 tablespoons molasses
  • 2 teaspoons onion flakes
  • 2 tablespoons water
  • Salt, to taste


Preheat oven to 325° F.

Mix all ingredients in a baking dish. Cover and bake for 45 minutes. Uncover, stir and bake for 15 minutes more. Add water and salt as necessary.

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