Recipe: Big Pot Beans
Summer is barbecue season. And beans just happen to be the perfect side-dish to complement hot-and-spicy barbecued meats.
Adapted from the cookbook Grilling: Quick and Easy Recipes, by Dial Publishing, this recipe for big pot beans sees a blend of beans including lima, butter, kidney and more mixed with chopped bacon and little else.
Yielding a huge, party-worthy portion, it’s the perfect recipe to make for your summer picnic or family get-together.
Big Pot Beans
½ lb bacon, chopped in ½-inch pieces
2½ cups (625 mL) chopped onions
1 can (540 mL) kidney beans, drained
1 can (540 mL) butter beans, drained
1 can (540 mL) lima beans, drained
2 cans (540 mL each) baked beans, undrained
1/2 cup (125 mL) cider vinegar
1 tsp (5 mL) garlic powder
1 tsp (5 mL) dry mustard
Preheat oven to 350 F.
In a large baking dish or Dutch oven, sauté bacon, stirring frequently until browned.
Add onions over medium high heat. Drain fat. Add kidney beans, butter beans, lima beans, vinegar, garlic powder and dry mustard. Mix well.
Bake for 1 to 1½ hours, or until beans are hot and bubbly. Let stand 20 minutes before serving. May be refrigerated up to 2 days or frozen up to a month. Bring to room temperature and reheat, covered, in microwave or in oven at 350 F for 20 to 30 minutes.
Makes 16-20 servings.
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Source: vancouversun.com