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.