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The Fort Bend Foodie 06/05/13

Calico Beans

Since it’s barbecue season, I thought I’d share my favorite family recipe for a side dish that is always requested when brisket or other meat is smoking on the grill.  This one is for you mom.

Calico Beans

1 can green lima beans,

drained

1 can red kidney beans,

drained

1 can large butter beans,

drained

1 can black beans, drained

2 med. Cans pork-n-beans,

undrained

½ lb. bacon diced

1 large onion, chunked

1 clove garlic, minced

¼ tsp. dry mustard

½ cup cider vinegar

¾ – 1 cup brown sugar

Preheat oven to 350 degrees.  Fry bacon until light brown.  Add onion & sauté until clear.  Add garlic, dry mustard, vinegar & brown sugar.  Heat to boiling for several minutes.  Add beans and mix well.  Transfer to large greased ovenproof casserole dish. Cover & bake for 1 hour.  Let set for 1 hour after baking to absorb liquid.

Short URL: http://www.fortbendstar.com/?p=31505

Posted by on Jun 6 2013. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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