Picnic Baked Beans
Picnic Baked Beans
Nanci Jenkins
Comfort food, tailgate, picnic
The secret to the best baked beans? Fustini's Maple balsamic vinegar!
Ingredients
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can butter beans, drained
- 1 (15 ounce) can lima beans, drained
- 1 (16 ounce) can pork and beans, drained
- ½ pound bacon, cut into small pieces
- 1 large onion, sliced thin
- 2 cloves garlic, chopped
- 1/2 cup brown sugar
- ½ cup ketchup
½ cup Fustini’s Maple balsamic vinegar
- ¼ cup molasses
- 1 teaspoon dry mustard
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.
Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.
Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.
Bake in the preheated oven until bubbling, 1 hour 15 minutes. Or I just pop it in the crockpot and cook on low, 6 hours
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