Betsy's Baked Beans

February 5, 2015
Betsy's Baked Beans

Author Notes: It takes traditional baked beans ( a staple in the Midwest) to a whole new level. While they are not for the faint-hearted (or austere dieter), they feature a diversity of beans all companionably bunched together with crispy smoked bacon and sautéed onionsDebra Callaway

Serves: 6 - 8


  • 2 finely chopped onions
  • 8 slices thick smoked bacon
  • 1 cup dark brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 cup apple cider vinegar
  • 1 16oz can EACH lima beans, black beans, pinto beans, and dk red kidney beans (drained) and a 16oz can pork and beans


  1. In a large, lidded iron skillet, fry bacon, remove and crumble.
  2. Cook onion in bacon grease with sugar, mustard, salt, and vinegar for 20 minutes (covered).
  3. Add beans to cooked onion mixture. Bake at 350 for one hour.
  4. Crumble bacon on top and serve.

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