Back to work after a lovely 3 day weekend! My husband and I barbecued up a delicious meal on the 4th of July, then took a bike ride along the bay to get a good spot for the fireworks. It was a lovely relaxing day with perfect 75 degree weather. My favorite kind of weekend! How did you spend your Independence Day?
If you’re just reading Sweet Tea Sweetie for the first time, welcome! I am doing a summer bbq & road trip series. Check out the 4th of July Homemade Whipped Cream and Berries and the Francis Ford Coppola Winery getaway and stay posted for Orange Marinated Steak with Buttered Mushrooms, Grilled Lemon Asparagus, and the Sweet Tea Sweetie Summer Sweet Tea recipe! Each week I will also be highlighting some great summer road trip locations on each side of the coast.
For this week, I’m sharing my mom’s Southern BBQ Baked Beans. It can be done in the oven or in a crockpot. Either way, its super easy to make and SOOO yummy! You will notice that there are baby lima beans (or butter beans) in the ingredient list. Most people that I meet have either never had lima beans or they hate them. This always comes as a surprise to me. I love their sweet, slightly starchy flavor. Make sure to get baby limas, not the regular ones. The difference is real!
1 large can Pork’N’Beans
1 pound can of red kidney beans
12 ounce bag of frozen baby lima beans
1 slice of bacon
1/4 cup ketchup
1/3 cup brown sugar
1 teaspoon Worcestershire sauce
1 Tablespoon mustard
- Preheat oven to 350 degrees.
- Fry slice of bacon.
- Drain fat, chop well, and set aside.
- Dice onion well.
- Brown onion:
- Preheat skillet to medium high heat.
- Place diced onion in a skillet with 1 tablespoon of butter.
- Let onions cook for one minute before stirring.
- Once onions have started to brown, stir often to be sure that the onions don’t burn.
- Remove from heat as soon as onions have a nice golden color.
- Combine all ingredients into an oven safe container.
- Stir well.
- Bake for 1 hour.
- Option: Combine all ingredients in a crock pot and cook on low for 6 hours.
Tip: This dish tastes even better the next day, so feel free to use this as a great make ahead dish for parties or holidays!