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Barbecue Bean Mold

Yields1 Serving

Tested Recipe!

 2 envelopes unflavored gelatin
 2 cups tomato juice
 2 tbsp brown sugar
 3 tbsp lemon juice
 1 tsp Worcestershire sauce
 2 pounds canned mixed beans in barbecue sauce

Soften gelatin in 1 cup of the tomato juice in a 2-cup measuring cup.


Combine remaining 1 cup tomato juice, brown sugar, lemon juice, and Worcestershire sauce in a large saucepan; heat to boiling; simmer 5 minutes. Stir in gelatin mixture until dissolved; remove from heat. Stir in beans and mix well.


Spoon into a 6-cup mold. Chill several hours, or until firm.


Just before serving, run a sharp-tip, thin-blade knife around the top of the mold, then dip mold very quickly in and out of a pan of hot water. Invert onto serving plate; lift off mold. Serve plain, or with mayonnaise or salad dressing, if you wish.
Yield: 6 servings