Growing up, my mom would frequently make a weeknight baked bean casserole that was simple and quick, but always a popular choice in our family. She’d open two cans of baked beans and dice in several hot dogs before putting them in a baking dish and baking covered for about a half hour. (To some, this is Beanie Weenies.)

What I didn’t realize then but do realize now was that it was a frugal way of using a pantry staple to stretch out meat and feed a large family—and that canned baked beans were being used for similar reasons but in unique ways by families for generations.

CLICK HERE TO VIEW THE ORIGINAL PUBLICATION VIA SOUTHERN LIVING