Friday, November 18, 2005
Sarah's Barbecue Beans
My friend Sarah Hilbert shared this recipe with me several years ago and it's become a staple at barbecues at my house. It always gets raves! If you're vegetarian, omit the bacon and add a dash of liquid smoke along with the ketchup. A vegetarian version of Pork & Beans can also be found on the shelf next to the meat version.
Ingredients:
16 oz. Pork & Beans, fat removed
15 oz. butter beans or white lima beans, drained
15 oz. red kidney beans, drained
1 T. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
1/2 lb. bacon
1 medium onion, chopped
Step-by-step:
1. Rinse butter beans and kidney beans; drain.
2. Brown bacon. Remove and drain on paper towels. Crumble when cooled.
3. Sauté onion in bacon fat. Drain excess grease.
4. Mix bacon and onion together with remaining ingredients.
5. Bake at 350 degrees for 30-45 minutes. Serve warm.
Ingredients:
16 oz. Pork & Beans, fat removed
15 oz. butter beans or white lima beans, drained
15 oz. red kidney beans, drained
1 T. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
1/2 lb. bacon
1 medium onion, chopped
Step-by-step:
1. Rinse butter beans and kidney beans; drain.
2. Brown bacon. Remove and drain on paper towels. Crumble when cooled.
3. Sauté onion in bacon fat. Drain excess grease.
4. Mix bacon and onion together with remaining ingredients.
5. Bake at 350 degrees for 30-45 minutes. Serve warm.
Labels: side dishes
