I don’t know why it is but baked beans seem to be a generational thing. They seem a little bit old fashioned or out dated when it comes to food trends. You don’t see them very often at a party or on a menu except if you are in England where they eat them for breakfast.
But I love baked beans and have shared my very favorite baked bean recipe before.
Whenever we have a BBQ I make a big batch of baked beans and I am always amazed that they are one of the first things to disappear! Every time! So I guess despite being a bit old fashioned or out dated people love them.
Today’s recipe for baked beans is not your average baked bean recipe. It is so much more than that and has so much more than that in it! A neighbor shared it with me years ago.
Not only does the recipe use the traditional pork n’ beans but also black beans and kidney beans.
I always put bacon in my beans but this recipe also uses sausage! This is a hardy dish and could almost be a main dish.
My rule for baked beans is cook them long and low. I think the longer they bake the better they taste!
Next time you have a BBQ mix up a batch of these not so average baked beans and watch how fast they disappear! Make a big batch!
For other yummy side dishes try these:
For a list of where I Link Up each week go here.
- 1/2 lb bacon, cut into 1/4 inch pieces
- 1 onion, chopped coarse
- 1 lb. ground beef or Italian sausage (I used sausage)
- 1 (15 oz.) can pork and beans
- 1 (15 oz.) can red kidney beans, drained
- 1 (15 oz.) can black beans, drained
- 1/4 C brown sugar
- 1/4 C ketchup
- 1/4 C barbeque sauce
- 2 Tbsp. mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 - 1/2 tsp chili powder
- Cook bacon until crisp.
- Saute onion in bacon drippings
- Brown beef or sausage, drain
- Combine all ingredients in a 4 qt. baking dish.
- Bake in 350 degree oven for 1-2 hours.