Bacon Baked Beans
Grandma could up some mighty fine baked beans. If you’re thinking about a can of beans that you open up, heat and eat, then you’re way off track as far as what Grandma calls Bean Bake. No sir. She wouldn’t have heated up a can of bean and set them out.
She uses multiple types of beans, and she doctors those beans up real good. Her baked bean recipe is a special treat and not just something to fill up with on the side. Fact is, you could make a whole meal on these, but they sure go great with grilled hamburgers and hot dogs.
Bacon Bean Bake
• 2 cans pork and beans
• 2 cans kidney beans
• 1 box frozen lima beans
(all bean amounts are about 14 to 16 oz or the regular size cans and frozen pack)
Cook the lima beans a few minutes (5 or so). Drain water off the lima beans. (Can also use canned lima beans and drain off water).
Mix the beans up in a baking dish. You’ll need a pretty good sized pan – something about like 9 x 13.
• ½ pound of bacon (cut in bite sized pieces)
• 1 onion (diced)
• 1 garlic clove (crushed)
• 3 TBS brown sugar
• ½ bell pepper (cut in small chunks)
• 2 stalks celery (sliced in thin circles)
• 1 bottle or can of chili sauce (around 14 oz)
• 1 TBS yellow mustard
• 2 TBS vinegar
Combine all of the above in a sauce pan. The order isn’t really important.
Simmer the sauce for 20 minutes on low.
Pour the sauce over the bean mixture in the baking dish.
Cover your bean bake and chill it overnight.
Bake the next day at 350 degrees F for around an hour and a half or until the beans are hot, bubbly and with a little crust on top. Don’t overcook and dry them out.