Our whole family is nuts about baked beans!
Especially in the summer, when they go so well with the classic
potato salad, burgers, hot dogs, corn on the cob, and so on.
When I want to do a bit more than just open a can of “pork & beans”,
this is a fantastic go-to recipe. Simple and quick to pull together.
And when my guys give something the thumbs-up, it’s a keeper.
Triple Bean Bake with Bacon
½ lb. bacon strips, cut into ½” pieces ( I've used turkey bacon, this time venison bacon.)
2/3 C chopped onion (I go heavy on the onions.)
1 can great northern beads, undrained
1 can butter beans, rinsed and drained
1 can kidney beans, rinsed and drained
¾ C packed brown sugar (1/2 C. if you prefer it less sweet.)
1 T prepared horseradish (I do heaping.)
1 T yellow mustard
In a Dutch oven, cook bacon over medium heat until crisp.
Remove to paper towels with a slotted spoon, reserving 1T drippings.
Add onion to drippings; cook and stir over medium heat until tender.
Stir in the remaining ingredients; return bacon to pan.
Transfer to greased 2-qt. baking dish.
Cover and bake at 325 for 30-35 minutes until heated through.
Uncover and bake until desired consistency. (maybe 15 minutes more)
This recipe is from Taste of Home.