Clearly this picture does not do justice to the delight of this yummy summer side dish. (The first kid came in and said “Yum, I love Minestrone.” The second kid came in and said, “Mommy, is that worms in that?”) Nope, no worms. Yep, let’s work on taking better photographs! As they say, don’t judge a book by its cover.
I love the sweet and sour tastes that fill summer. Serving up a plate of grilled hamburgers, brats, hot dogs, ribs…anything…always tastes better with a side of baked beans! With the end of summer already here – I thought I would finally share my favorite baked bean recipe. This recipe comes is from my husband’s grandmother, Nip. She was an amazing woman to say the least. These beans are easy and tasty and even better on the second day. This recipe will serve a crowd- so only make half the recipe if serving a small family.
Nips Baked Beans
A Schill Family Recipe
8 slices of bacon, cut into bite sized pieces (I have used turkey bacon- but true bacon is always just a bit better!)
3/4 cup apple cider vinegar
1 can butter beans, drained
1 can kidney beans, drained
2 (15 0z) cans baked beans, do not drain
2-3 medium onions, thinly sliced
1 1/4 tsp. salt
1 1/4 tsp. dry mustard
1 1/4 cups packed brown sugar
Serves 10-12 people
1. Cut the bacon with scissors into bite sized pieces. Fry bacon, until cooked but not crispy, in a heavy bottomed sauce pan that will fit all the ingredients.
2. Add the sliced onion and cook until tender, do not drain the grease.
3. Add the vinegar, brown sugar, salt and mustard and stir until incorporated and the juices are bubbling.
4. Add the beans and stir.
5. Place in a large baking dish and bake for 1 1/2 hours at 350 until the the juice is absorbed. Alternatively, place in a crock pot on high heat for 2 hours or until the juices are cooked off. They can be refrigerated over night and reheated before being served. They are great leftovers, too!