MegaBeans (Mixed Baked Beans)

>> Sunday, July 10, 2011

Thanks, Lee Coursey, for taking this picture for me.
The lady who originally gave me this recipe called these "MegaBeans", and I can't think of a better description. Sweet, smoky, tangy...these beans are perfect for a potluck or picnic, and everyone raves about them afterwards. Best of all, you can put them in a crock pot and let them cook all day. If you make this the day before, the flavors will blend even better when you reheat it, or try serving it cold.


6 slices bacon
1 cup chopped onion
2 cloves garlic, minced
1 (16 ounce) can black beans, drained
1 (16 ounce) can great Northern beans, drained
1 (28 ounce) can butter beans, drained
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 cup ketchup
2/3 cup packed brown sugar
1/2 cup cider vinegar
1/2 teaspoon thyme
2 tablespoons prepared yellow mustard
1/2 teaspoon pepper

Dice bacon, then cook until evenly brown and crisp. Place in the crock pot or regular pot.

Cook the onion and garlic in the bacon drippings until onion is tender; drain the grease and add it to the pot. 

Pour in all cans of well-drained beans. Stir in ketchup, brown sugar, mustard, vinegar, and black pepper. Mix well.  Cook on low heat for at least 4 hours, or in a crock pot at least 6 hours, until the beans are in a thick, rich sauce.


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