The 4th of July is known for grilling and one of the most appropriate sides to serve with grilled meat is Baked Beans so I’m bringing these to a friend’s house today. This recipe is based on one from one of our dearest friend’s mom’s who served these to us at a pool party last summer leaving me thinking about these beans ever since. After a year of asking, I finally got the recipe this week, and am happy to share it with you as well. The beans can be made on the stove, in the oven, or in the slow cooker, making them a super easy and versatile side dish. I prefer the slow cooker method, enabling them to stay warm without fuss over the course of an entire gathering.
To make these #dinnerdoneby9am I either put everything in the slow cooker and walk away, or stir it all together in a greased casserole dish, refrigerate all day, then bake just prior to serving.
-1 (15 oz) can light red kidney beans, rinsed and drained
-1 (15 oz) can pinto beans, rinsed and drained
-1 (15 oz) can black eyed peas, rinsed and drained
-1 (15 oz) can navy beans, rinsed and drained
-1 (15 oz) can pork and beans
-1 onion, diced
-1 green pepper, diced
-2 Tbsp liquid smoke
-1/4 c brown sugar
-1 c BBQ sauce
-1/2 c ketchup
-1/4 c Worcestershire sauce
-(optional) cooked and crumbled sausage or bacon
Slow cooker
Combine all ingredients in a greased slow cooker. Cook on low for 4 hours, then keep warm until serving.
Stove top
Combine all ingredients in a pot. Simmer until the vegetables have softened, at least 25 minutes.
Oven
Combine all ingredients in a greased casserole dish and stir well. Bake at 400 for 30 minutes, then serve.
