My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, May 29, 2010

Barbequed Beans

How is that for an original name for a recipe. I started to call it Four Bean Baked Beans, but that sounded stupid, and I wasn't very creative today, so name it whatever you want. All I know is that it's very very good.

Barbequed Beans
Serves 16-18
print recipe

1 can red kidney beans
1 can large butter beans
1 can green Lima's
2-12 ounce cans B&M baked beans
1/2 pound diced bacon
1 onion, chopped
1 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 cup cider vinegar
3/4 cup brown sugar

Drain first 3 beans. Fry bacon. Remove and saute' the onion in the drippings. Add the garlic salt, mustard, vinegar and brown sugar. Return bacon to the pan and simmer 20 minutes. Mix with the beans. Cover and let stand 24 hours in the refrigerator. Bake at 350 degrees F. for 1 hour or more.

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