In our family, if you are having a family dinner, it is a potluck dinner. We love to share new recipes or tried and true favorites. This recipe goes way back. Winter or summer, you will find beans on the buffet table.
There’s a couple of variables that change this recipe. Greg is not a major baked bean fan, so I usually add browned hamburger, Andouille sausage or kielbasa. Fortunately, his taste buds are maturing nicely, but extra protein makes anything better in his opinion. I like the kick of the Andouille sausage; it’s the perfect amount of spice. I also don’t care what brand of beans you use, I was just showing you the Great Northern beans that I always include. Any very large white bean will work. Really any type of bean will work.
I like serving a large crusty baguette with this. I love sopping up the ‘juices’ and adding a slice of sausage on each bite. This is the perfect baked bean recipe: mix it up, put it in the oven and forget it. It goes with everything. And remember, it’s never too early to start planning summer get-togethers or holiday parties. I’m basically always in the mood for a party.
Sauté together and then drain:
½ pound bacon
1 pound or so of Andouille sausage, Kielbasa or hamburger
1 diced onion
1 cup brown sugar
2 tablespoon apple cider vinegar
½ teaspoon dry mustard
Simmer 10 to 20 minutes.
1 can baby lima beans
1 can Great Northern or butter beans
1 can red kidney beans
1 can B&M baked beans
Pour into a casserole. Bake for 2 hours at 275 degrees.
* from the Recipe Box:
I don’t think mom even swallowed her first bite before she called Lorraine over to ask for the recipe. This is the only bean recipe in mom’s recipe box. She loved them.
Bake with the lid off your Dutch oven if you want a thicker bean mixture or leave it on if you want a thinner mixture.
and remember: Maybe it’s not my day, maybe it’s not my weekend, but it’s gonna be my year. Big kiss, Lynn