Baked beans have been one of my favorite foods since I was a little kid. I remember mom "doctoring" up a can of Campbell's Pork and Beans with some ketchup and mustard before popping into the microwave.
I also remember my Gram making really thick and sweet baked beans. They were always a huge hit at family gatherings. I requested that she make them so many times, she told me how to make "her" baked beans.
Since then, I've been the person assigned to make the baked beans for our family functions. I've tried so many variations over the years and the recipe I am about to post seems to be the favorite at the moment. It's a variation of this recipe.
As with most foods I cook, I make changes to accommodate our likes and dislikes.
Here's how I make baked beans:
Our Favorite Baked Beans
1 (28 oz.) can baked beans, undrained2
(15 oz.) cans butter beans, drained
2 (15 oz.) cans kidney beans, drained
1 1/4 c. brown sugar
1 cup onion, finely diced
1/4 c. apple cider vinegar
1/4 cup ketchup and mustard combined (heavier on the ketchup)
1/4 - 1/2 c. bacon crumbles or crisp cooked bacon, crumbled
Combine all ingredients in crock pot and cook on high for 4 hours or low for 6-8 hours.
I usually make these beans once a month. I divide them into three portions and freeze. I usually freeze them in the quart-sized conainers that Won Ton Soup comes in from Chinese take-out. But they take up too much space in my small chest freezer.
The last time I made them, I doubled the recipe, divided into 6 portions and froze flat in gallon-sized Ziplock freezer bags. They take up such little space in the freezer now!
I will be using this recipe to participate in the following carnivals this week:
Tempt My Tummy Tuesday
Tuesdays at the Table
Crock Pot Wednesday
And the October Fest Carnival of Super Foods hosted by Katie at Kitchen Stewardship on October 1st.
Check them out for more great recipes!!!