Barbecue Mixed Baked Beans
Going to a potluck soon or a tailgate party? Try this interesting version of traditional baked beans. The flavor is familiar, but the addition of other beans makes it new. I never fail to get compliments on this dish, especially at a recent potluck where I again took these beans and discovered a secret. Normally, this dish is a bit soupy, but I decided it would be easier to transport and serve if it was less so. So I baked it for about 1 1/2 hours until most of the liquid was absorbed. That intensified the flavor and made it even tastier. If you have the time, I highly recommend this option.
Servings: 12 Serving size: 1 cup Preparation time: 15 minutes Cook time: An hour or more
Ingredients 15 ounces canned baked beans 15 ounces canned black beans 15 ounces canned green beans 15 ounces kidney beans 15 ounces yellow wax beans 1/2 cup chopped onion 1 medium chopped green pepper 6 ounces tomato paste 1-1/2 teaspoons salt 2 teaspoons dried mustard 2 tablespoon molasses 1/2 cup brown sugar 3 tablespoons apple cider vinegar
Directions 1. Drain all the cans of beans except the baked beans. 2. In a large bowl, combine all of the beans, plus the onions and bell peppers. 3. In a small bowl, mix together the tomato paste, salt, dry mustard, molasses, brown sugar, and vinegar to make a sauce. 4. Pour sauce over beans and mix well. 5. Place in baking dish and bake in a 350 degree oven for one hour or longer. (When in a rush, I’ve had good luck heating this dish in the microwave.)
Tips: You don’t have to stick with the beans I’ve listed in the ingredients. Choose which canned beans you like most.
I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.