Ingredients
1 lb can of butter beans
1 lb can of green lima beans
1 lb can of red kidney beans
2 18-oz jars of B&M baked beans
1 lb bacon, diced
1 lb roll of Bob Evans Original Recipe sausage
2 onions, finely chopped
1/2 cup vinegar
1 cup brown sugar
1 tsp garlic powder
1/2 tsp dry mustard |
Instructions
Drain beans slightly, and mix together
in a large pot.
Fry bacon until crisp, saving grease.
Add bacon to beans.
Fry sausage until pink disappears.
Add sausage to beans.
Add onions, vinegar, sugar, and spices
to grease and simmer for 20 minutes.
Pour onion mixture over beans and bake
for 1 hour at 350 degrees. |
| Notes
This recipe has been a family favorite for many
years. I originally got it around 1975 from Virgina Canright (who got it from Pat
Haley) when I began to take part in organizing the Computer Services Division picnics.
It has undergone many variations since that time; this is the original recipe (except
for the Bob Evans sausage). It's a cinch to make and always a crowd pleaser.
Key to this recipe are the two jars of B&M baked
beans and the cup of brown sugar. Also, don't drain the beans
too much; if necessary you can drain a little more just before serving. |