Smoky Beans

Smoky Beans

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 30

    • About This Recipe

    “Everytime a get together is planned, guess what I get asked to bring (AGAIN!)? This is a great dish for potlucks – feeds a crowd. Adapted from one of the first Taste of Home magazines.”

    Ingredients

  • 1lbbacon( diced)
  • 1mediumonion( chopped)
  • 2 (28ounce) cans baked beans( undrained)
  • 2 (16ounce) cans kidney beans( drain & rinse)
  • 2 (16ounce) cans butter beans( drain & rinse)
  • 1 (1lb) package Little Smokies sausage( cut into thirds)
  • 1cupbrown sugar
  • 1/2 cupcatsup
  • 1/2 cupwhite vinegar
  • 1teaspoongarlic powder
  • 1teaspoondry mustard

    • Directions

  • In frying pan, cook bacon until crisp, drain, reserving one tablespoon of drippings.
  • Set bacon aside.
  • In drippings, saute onion until tender.
  • In a large bowl, combine all beans, sausage, bacon& onion.
  • Combine remaining ingredients and add to bean mixture, mixing well.
  • Pour into large baking dish.
  • Bake uncovered at 350 degrees for 50 minutes.

    • Reviews

  • “I decided to try this dish to take along to a church potluck supper, they were delicious, so much so , that I couldnt bear to take them all along, I kept half for own consumption.LOL”

  • “This was a HUGE hit at my daughter’s party this summer and I’m sorry it’s taken me so long to review the recipe.I made them vegetarian by using no meat baked beans and omitting the bacon and sausage.I did add a Tbl of Tabasco Chipotle Sauce to make up for the lost smokiness.I also used black-eyed peas and black beans instead of the kidney and butter beans, just because I like their textures better.I’ve taken to keeping all of these ingredients on hand, for future large group gatherings…..they are sooooo good!Thank you for such a wonderful and versatile recipe!”

  • “Makes a huge pot of wonderful smokey flavored beans. They do have a sweet taste, but no at all too sweet for my taste. I love these beans. I’m serving them with cornbead and fried “taters”.”

  • “I enjoyed the three different type of beans and I really liked the addition of the little smokies. It was a little too sweet for me, so If I were to try it again I would cut back on the sugar.Thanks for giving me a change of routine on the typical baked beans.”

  • “Bless you, bless you, bless you. I have been craving this recipe since the first time I made it and could not find it again. I make this in the crockpot and subsitute extra kidney beans for the butter beans. I also use smoked sausage instead of the little smokies and fried them until crisp in the bacon grease. Then fried up the onions, mixed it all together and throw it in the crockpot. This was a huge hit for our Superbowl the year I made it.”

  • “These were a huge hit!!They were very easy to do – I actually used a crock-pot instead of the oven and it worked out just fine.I’ve actually never made beans before (I know, silly me!), but my boyfriend sure is glad I gave this recipe a shot!I took them to a party, and they got rave reviews (and NO leftovers!).They are definately going in my favorite recipes cookbook.Thank you for such a wonderful recipe!!”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST