You might be inclined to think I’m posting a baked bean recipe because the Fourth of July is near. You might be right. But only kinda.
These baked beans are a family tradition, and not just for summer. My family has them for every holiday imaginable. Yes, we eat baked beans for Thanksgiving. And now you will too.
Sweet and sticky, the brown sugar and chili sauce gives it a perfect little kick. The texture isn’t just BEANS, it has variety from the three different types of beans in it as well as the crispy/crunchiness of the bacon. All of this, and it’s a super-easy, throw-together recipe.
It goes well with everything and I am super excited to share this recipe with you all, hope it starts finding itself on your table regularly.
The Magical Fruit
1-41 oz can pork n beans, drained
1-15.5 oz can dark kidney beans, drained
1-15.5 oz can light kidney beans, drained
½ lb bacon, cooked and broken into large pieces
1 ½ cups light brown sugar
2 tbsp dijon mustard
1-12 oz jar chili sauce
Preheat oven to 350°F. Spray a 13×9” baking dish with cooking spray.
In a large bowl, mix together ingredients. Spread into baking dish.
Cover with foil and bake for an hour. Remove foil and continue baking for another half hour.
Cool before serving.
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