This recipe is straight out of my childhood. It’s a crowd-pleaser and a potluck go to. This is the perfect summer time cook out dish. My mom made this quite a lot when we were kids and a while back I pleaded the recipe off her and now I share it with you. It’s so good. Eating it instantly brings me back to hot summer days at the beach while being buffeted by salty ocean breezes. This is a definite staple in our house because it is just so delicious!
1 large chopped onion
1 16 oz can vegetarian baked beans – DO NOT DRAIN
1 16 oz can kidney beans -DO NOT DRAIN
1 16 oz can butter beans or cannellini beans or baby lima beans or any light colored canned bean really -DO NOT DRAIN
1/2 cup ketchup
1/4 cup brown sugar
1 tsp spicy brown mustard
olive oil (optional)
A great thing about this recipe is that you can really play with it and make it your own.
I usually add an extra 16 oz can of vegetarian baked beans as well as a 16 oz can of black beans just to give it more bulk and to add another color. You can also adjust the ketchup and mustard amounts depending on whether you prefer it on the sweet or savory side. I have even been known to substitute the brown sugar for molasses or just to omit it all together.
Preheat the oven to 350 degrees Fahrenheit.
Brown the onions with a bit of olive oil in a dutch oven over medium heat. Once the onions are ready, add the rest of the ingredients and stir until well combined. Cover and bake in the oven for 1 hour.