Before the summer wraps up, you have to try these beans. They go really great with our baby-back rib recipe. I decided to take a picture of the different beans that go into the dish, because the butter beans can be hard to find. In the 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 (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
Partially fry bacon. Remove from pan and saute onions until soft. Drain fat if any left.
Place beans in a large casserole dish (9 x 13); add bacon and onions and stir to combine.
Blend sauce ingredients in pan and simmer 3 minutes. Mix with beans and bake at 350°F for 1 hour.
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.