Beans are nothing to get excited about. Am I right? When someone mentions “beans” I get about as excited as when I get the call that I’m due for my biannual cleaning at the dentist office. Snooze. Yawn. But these beans are different. These beans are special. These beans are better than cake. Well, that might be pushing it just a little, but not much.
Brown sugar is mixed with bacon, hamburger, onions, and three types of beans. Add a few other ingredients and throw it all in the slow cooker for only an hour, and you have what might as well be called “dessert beans.” You can use almost any kind of bean combination in this delicious dish. I used kidney beans, black beans, and pork and beans. (What is the official bean for pork and beans? Pinto? Somebody with extensive bean knowledge, please educate me). The original recipe called for butter beans, which are large, yellow, flat beans. If you can find them, feel free to use them, as they add a nice variety of size and color.
This recipe is so easy to whip up, and you probably already have all the ingredients in your home. Put these beans on your menu for the 4th of July or any summer pot-luck. They are like dinner and dessert all at the same time. So if you are a chronic multi-tasker and time saver, these beans are for you! As an added bonus, they also freeze really well. So if you have leftovers, just pop them into the freezer and bring them back out for the next picnic. Just thaw in the refrigerator overnight, then reheat on the stove or in the microwave.
Make these beans as soon as possible. Because from now on, when anybody mentions beans, you will harken back to the time you made these beans and be transported on a cloud of happiness to your palace of lovely memories, where these beans are on the dessert table of your smorgasbord of culinary delights.
Recipe adapted from Whitty Baked Beans from the book Pumpkin Roll by Josi Kilpack.