Summer is quickly approaching and with it, lots of opportunities to fellowship by having picnics and holiday barbecues. Baked beans are always a staple not matter what your serving, and this recipe is extra good!
I was given this recipe by Kristin Hammett, and I modified it slightly to our preferences by leaving out the white sugar. My kids love it, and promptly named it after her!
Aunt Kristin’s Baked Beans
1/2 pound ground beef
5 bacon strips, diced
1/2 cup chopped onion
2 cans (16 ounces each) pork and beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1/3 cup packed brown sugar
1/4 cup ketchup
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
Original recipe also included:
1/4 cup white sugar
1/4 cup barbecue sauce of choice
In a large skillet over medium heat, brown beef, bacon and onion; drain. Add beans. Combine remaining ingredients; stir into bean mixture.
Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until beans reach desired thickness. Alternately, pour into a crockpot and set on low for 3-4 hours. Yield: 12 servings.
Though she grew up in a Christian home, Allison did not realize her need of being born again until she was 21 years old, when she repented of her sin and put her faith in Jesus Christ alone. She is thrilled to be a member of a vibrant church where the gospel is preached clearly and unashamedly!
Allison is wife to Roland, who is the senior pastor at LVBC. She is also mother to five children. She enjoys reading, sewing, and experimenting with new recipes in the kitchen.