One of my most requested recipes, and I have to give the credit to my husband. Well, maybe not full credit, but at least the inspiration.
Lance doesn’t like baked beans. They’re too sweet. They’re too mushy. They’re too boring. He helped me play around with a recipe until we came up with this hearty, not-too-sweet, texture-filled version with a kick. Any time we’re invited to a cookout, I’m almost always asked to bring my beans.
Baked Beans with a Kick
- 6 slices bacon, diced
- 1 c. chopped onion
- 2 cans pork n beans
- 2 cans kidney beans
- 2 can butter beans
- 1/4 c. barbecue sauce
- 1/4 c. ketchup
- 1/4 c. brown sugar
- 1/4 c. white sugar
- 2 Tbsp. molasses
- 2 Tbsp. mustard
- 1 tsp salt
- 1 c. picante sauce (mild, medium, or hot — how much kick do you want?!)
Fry bacon and onion in a large stock pot. Rinse and drain butter beans and kidney beans. Add all beans to bacon and onion. Mix ketchup, barbecue sauce, sugars, mustard, molasses, salt, and salsa. Blend, then add to bean mixture. Bake at 350° for 1 hour.
** Recipe serves about 20-25. Easily doubled.
** Great freezer recipe. I like to make a batch and freeze in meal-sized containers for an easy side when we cook out.
** This recipe also works well cooked in a crock pot.
** If you like your beans runny, keep the lid on for 40 minutes of baking time. We prefer to bake uncovered.
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