Bryant’s Baked Beans

While living in Kansas I loved cooking with Bryant Smith.  We would always cook too much for our two families and have to ask others over to join us for dinner.  Bryant came-up with a super-good baked bean recipe that I have kept ever since.  It is colorful and packed full of flavor.  I think it will become a favorite of your family’s as well.

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Bryant’s Baked Beans

1 lb. bacon, cooked and crumbled

4 garlic cloves, minced

3 large onions cut into rings

1/3 cup vinegar

2/3 cup brown sugar

2 tsp. dry mustard

1 can (15-oz.) kidney beans

1 can (15 oz.) butter beans

1 can (large) baked beans

1 can (15-oz.) lima beans

1 can (15 oz.) garbanzo beans (optional)

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In your 12″ Dutch Oven brown bacon, garlic and onions until caramelized.  Take your time to let the flavors blend and enhance.  Add vinegar, brown sugar and mustard.  Simmer 15 minutes.  Add beans.  I drain all my beans (except the baked beans) before I add them.  If you like more liquid in your beans, leave some of the juice in.  Bake at least 2 hours at 350° stirring occasionally.  For a 12 inch Dutch oven use 16 coals on top and 8 coals on bottom.  Replenish with new coals as needed.

 

Bryant's Baked Beans
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Serves: 10 Servings
 
While living in Kansas I loved cooking with Bryant Smith. We would always cook too much for our two families and have to ask others over to join us for dinner. Bryant came-up with a super-good baked bean recipe that I have kept ever since. It is colorful and packed full of flavor. I think it will become a favorite of your family's as well.
Ingredients
  • 1 lb. bacon, cooked and crumbled
  • 4 garlic cloves, minced
  • 3 large onions cut into rings
  • ⅓ cup vinegar
  • ⅔ cup brown sugar
  • 2 tsp. dry mustard
  • 1 can (15-oz.) kidney beans
  • 1 can (15 oz.) butter beans
  • 1 can (large) baked beans
  • 1 can (15-oz.) Lima beans
  • 1 can (15 oz.) garbanzo beans (optional)
Instructions
  1. In your 12" Dutch Oven brown bacon, garlic and onions until caramelized. Take your time to let the flavors blend and enhance. Add vinegar, brown sugar and mustard. Simmer 15 minutes. Add beans. I drain all my beans (except the baked beans) before I add them. If you like more liquid in your beans, leave some of the juice in. Bake at least 2 hours at 350° stirring occasionally. For a 12 inch Dutch oven use 16 coals on top and 8 coals on bottom. Replenish with new coals as needed.

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