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Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham Photo by: Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

Grandma Gwen's Beans

2012 Side Dish Smackdown Winner: Best Baked Beans

This baked bean recipe features four types of canned beans baked in a mixture of brown sugar, mustard, vinegar and bacon. 

Southern Living JUNE 2012

  • Yield: Makes 10 servings
  • Hands-on:45 Minutes
  • Total:2 Hours, 5 Minutes

Ingredients

  • 1 (1-lb.) package bacon slices
  • 4 medium-size yellow onions, sliced
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 2 (16-oz.) cans butter beans, drained and rinsed
  • 1 (15-oz.) can lima beans, drained and rinsed
  • 1 (16-oz.) can kidney beans, drained and rinsed
  • 1 (28-oz.) can baked beans

Preparation

1. Preheat oven to 350°. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (We reserved about 3 Tbsp.) Crumble bacon.

2. Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.

3. Bake at 350° for 1 hour.

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