Amish Four Bean Baked Beans
I sampled these baked beans at an Amish benefit supper recently and I have to say that they'll go down as some of the best baked beans I've ever tasted. Really, really, really good. The Amish women that prepared them used four different beans and even though I typically loathe Lima beans, I actually (arrrgh, I don't know why, because I HATE Lima beans) enjoyed this dish.
The beans worked, they all four harmonious sang like a bean barbershop quartet. Smooth, saucy, sweet, sour all combined into one dish of baked beans.
You'll absolutely want to try these! I snapped a photo of them for posterity's sake, they were that good!:
- Change Servings
- 15 ounces of kidney beans
- 15 ounces of butter beans
- 15 ounces of lima beans
- 15 ounce can of drained pork and beans
- ½ pound bacon, cut into small pieces
- 1 large onion, chopped
- 2 cloves garlic, chopped
- ¾ cup brown sugar
- ½ cup ketchup
- ½ cup vinegar
- ¼ cup molasses
- 1 teaspoon dry mustard
- Preheat oven to 350 degrees.
- 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.