I’m not sure why, but this recipe from my mom is just better than other recipes… and they’re definitely a ton better than pouring some out of a can and heating them up. Some people are a little unsure about them at first glance but once tasted, they’re believers. I think this is probably the recipe I get asked for most often… so I’m going to share it with you! (but ONLY if you’ll remember that I already told you I’m not a professional photographer.) The name comes from the fact that this recipe uses bacon, brown sugar, balsamic vinegar, and caramalized onions to really deepen the flavor… they’re so GOOD that they’re big and bad if you ask me!
1 large can bush’s homestyle baked beans
1 can black beans (drained)
1 can northern beans (drained)
1 can kidney beans (drained)
1 green bell pepper
1/2 lb choped and cooked bacon (I left this out for this recipe since I was taking it to a party with vegetarians, but i promise it’s delicious with or without!)
3/4 cup of brown sugar
3 onions sliced in rings
3 garlic cloves (minced)
1/4 cup balsamic or apple cider vinegar
1 tablespoon of dijon mustard
What to do:
preheat your oven to 375 degrees. if you’re using it, begin by browning the bacon in a cast iron skillet. once that’s done, take it out and chop it. Chop the garlic, onions, and bell pepper while it’s cooking.
add your garlic and onions to the skillet. While that’s cooking, take some time to drain and rinse your beans.
cook them way down (or until very, very limp and brown). add the vinegar, brown sugar, and mustard and simmer about 10 minutes or until bubbly. Pour all of your cans of beans into a 9×12 baking dish and add the bacon, if you’re using it, and onion mixture. Stir until the beans and onion mixture are combined evenly.
bake for about 45 minutes and then enjoy with your favorite BBQ or grilling-out fare.
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