I bet you couldn't help yourself but finish off the title, right? LOL.
I'm behind again on my new-to-me recipe resolution. But that's ok, I'm not stressing about it. I'm still doing it, though - and we're in June now! Yay for me!
This week's recipe comes courtesy of my friend's cousin's wife's Mom. Got that? ;) I do not like baked beans. Categorically do NOT like baked beans. Never have. Anyway, I went to my friend's wedding shower on the long weekend in May. Her cousin's wife hosted it (see where I'm going with this?). Karen (the cousin's wife) put on a FEAST for us. And the first dish that she served (yes, it was a sit-down meal at this shower. Totally blew me away!) was these beans. I thought it was chili, so I took a big spoonful. Thought it didn't have much kick for a chili. Took another spoonful, still thought it was kind of different tasting for chili. Then it hit me - I was eating BAKED BEANS! That had hamburger in it!? And.... I liked it? Will wonders never cease!
Here is a photo of the ingredients:
And now you can understand why I first thought it was chili, right?
Here is the recipe that I got from Karen. It's from her Mom.
1/2 lb hamburger
1/2 lb chopped bacon
1 chopped onion
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tbsp prepared (yellow) mustard
2 tbsp molasses
1 tsp chili powder
1 tsp salt
1 tsp pepper
1-14oz can kidney beans
1-14oz can Pork & Beans
1-14oz can lima beans
Brown hamburger, bacon and onion in a pan. Add the rest of the ingredients (not the cans of beans yet though). Mix well. Place in a roaster.
Do NOT drain the beans.
Add the cans of beans (with liquid) to the roaster with the rest of the ingredients. Mix well.
Bake for 1 hour at 350 degrees, covered.
Verdict: I still liked it! I had it for supper last night, and brought it to work today for lunch. I think I like this one because of the hamburger, and the lima beans. It's not just "mush", which is what I associate baked beans to. The lima beans and kidney beans help to give it some texture.
I think this recipe is a keeper. Thanks to Karen's Mom!