Barbecue Mixed Baked Beans

Barbecue Mixed Baked Beans

​Going to a potluck soon or a tailgate party? Try this interesting version of traditional baked beans. The flavor is familiar, but the addition of other beans makes it new. I never fail to get compliments on this dish, especially at a recent potluck where I again took these beans and discovered a secret. Normally, this dish is a bit soupy, but I decided it would be easier to transport and serve if it was less so. So I baked it for about 1 1/2 hours until most of the liquid was absorbed. That intensified the flavor and made it even tastier. If you have the time, I highly recommend this option.


​Servings: 12 Serving size: 1 cup Preparation time: 15 minutes Cook time: An hour or more

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Ingredients
15 ounces canned baked beans
15 ounces canned black beans
15 ounces canned green beans
15 ounces kidney beans
15 ounces yellow wax beans
1/2 cup chopped onion
1 medium chopped green pepper
6 ounces tomato paste
1-1/2 teaspoons salt
2 teaspoons dried mustard
2 tablespoon molasses
1/2 cup brown sugar
​3 tablespoons apple cider vinegar

Directions
1. Drain all the cans of beans except the baked beans.
2. In a large bowl, combine all of the beans, plus the onions and bell peppers.
3. In a small bowl, mix together the tomato paste, salt, dry mustard, molasses,  brown sugar, and vinegar to make a sauce.
4. Pour sauce over beans and mix well.
5. Place in baking dish and bake in a 350 degree oven for one hour or longer. (When in a rush, I've had good luck heating this dish in the microwave.)

Tips: You don't have to stick with the beans I've listed in the ingredients. Choose which canned beans you like most.

​I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,

​Linda