Okay everyone, don’t panic, but I didn’t make dessert this week. I know, I know. *GASP* But don’t worry, I’m sure next time we’ll return to our regular scheduled programming.

This week, however, I stepped slightly outside my forte into the world of real food and made baked beans. Granted, I still used the oven, and there was bacon involved, so I guess it wasn’t that far outside my comfort zone after all.

I’m still counting it.

This recipe comes from my mom, who got it from her mom, who got it from a friend of hers. It’s the family favorite for taking to potlucks and barbecues and my mom is asked for the recipe every time. A plethora of beans and bacon with the taste of brown sugar results in a fabulous and filling side dish sure to complement any barbecue.

Admittedly, I did not like this dish as a kid. It wasn’t till a few years ago that I had another taste and suddenly understood why family friends always raved about my mom’s baked beans. This past weekend I took a pan to a pig roast and didn’t bring any home. In the words of my mom, this recipe is “too delicious not to share.” I’m definitely inclined to agree.

But don’t take our word for it. Make it yourself and let me know what you think. Your family will thank me.

Baked Beans

Makes a shallow 9″x13″ pan

Ingredients

1 can (15 oz) lima beans
1 can (15 oz) butter beans
1 can (15 oz) kidney beans
1 can (28 oz) pork ‘n’ beans

1/2 lb bacon
1 medium-large onion, diced
2 cloves garlic, minced

3/4 cup brown sugar
1/4 apple cider vinegar
1/2 tsp ground mustard

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Drain lima, butter and kidney beans.
3. Slice the bacon into roughly 1″ pieces.
4. In a large bowl (at least 3 quarts), combine drained beans, pork ‘n’ beans, bacon, onion and garlic.
5. In a small bowl, whisk together brown sugar, vinegar and mustard.
6. Pour sauce into beans and mix gently, but thoroughly.
7. Pour beans into a 9×13 baking dish, cover tightly with aluminum foil, and bake for two hours.
8. Remove the foil, stir gently, and bake for another hour or so, stirring every
   15-20 minutes. Beans should be nicely browned and not too runny when done.
9. Remove from the oven and allow to cool slightly before digging in.

Notes

• This is a very forgiving recipe. Likely it will look pretty runny when you remove the foil, but it will thicken up during the uncovered baking time. If it looks too thick, you can always stir in a little water.
• If you double the recipe use a deep dish lasagna pan OR one 9×13 pan and one 8×8 pan. Bake them at the same time but switch sides of the oven after you remove the foil.
• In a little bit of a hurry? Raise the temp up to 375 and cut the covered baking time to 90 minutes. Uncovered time will likely be closer to 45 minutes but keep an eye on them.
• Taking them to a potluck? Use a slow cooker to keep them warm for serving.
• If needed, you can use regular white vinegar, but apple cider vinegar is best.
• I love bacon, so I used the thick cut variety.
• You can easily make this vegetarian by getting the “vegetarian” labeled pork ‘n’ beans, and leaving out the bacon.