Before the summer wraps up, you have to try these beans. They go really great with our baby-back rib recipe. Check out the bubbly goodness in the video below. The butter beans can sometimes be hard to find but worth the search. In my local grocery store they go by the name Limagrands (and it’s the Superfine brand).
- 8 strips of bacon, diced
- 1 large onion, chopped
- 2 (28 oz.) cans baked beans
- 2 (15 oz.) cans butter beans, drained
- 1 (16 oz.) can black beans, drained
- 1/4 cup ketchup
- 1/2 cup white vinegar
- 1 tsp garlic salt
- 1 tsp dry mustard
- 1/2 cup brown sugar
Fry bacon and remove from pan. Add chopped onions and saute in bacon fat until soft. Drain fat if any left.
Place beans in a large casserole dish (9 x 13); add onions and stir to combine.
Blend sauce ingredients in pan and simmer 3 minutes. Mix with beans and bake at 350°F for 45 minutes.
Top with chopped bacon and put back in oven for 15 minutes.
Can be made a day ahead and reheated in the oven. If the beans seems dry, make up another half batch of sauce and add.