By Kevin Williams
No, this is recipe isn’t from our Mrs. Yoder, who pens The Amish Cook column, but from an Amish woman in Highland County, Ohio. I sampled her recent several years ago at a benefit supper and I have to say it was probably the best baked bean recipe I had ever tried before despite the inclusion of, gack, Lima beans. I thought I hated Lima beans. I guess I don’t when they are in this recipe swimming in bacony, saucy bliss. This is some good stuff!
I know many people have Easter gatherings this weekend so if you are looking for a last minute way to fix baked beans with a twist, this is a great way to do it. Otherwise, save it for a summer picnic.
Serves: serves 12
- 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.