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Maureen's Baked Beans

Maureen's Baked Beans

Christine Paavola

Christine Paavola

Wonderful mixture of beans, slowly cooked and really tasty. Maureen had a Labor Day picnic for our block every year and always made these beans. Everyone always looked forward to having this sidedish with dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
  3. Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
  4. Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.
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Reviews

ACELAPLACE
46

ACELAPLACE

5/22/2006

Excellent pot of beans! I used crockpot. Everyone went back for seconds.

JINNYL
44

JINNYL

7/24/2003

I will definitely make these again. A nice change from the usual plain baked beans. I added crumbled bacon also for additional flavor. This smelled wonderful as it was cooking. I cut back on the chili powder depending on the people I was serving.

Nick
41

Nick

11/22/2007

This dish is delicious, unusual, and has been a big hit every time I've cooked it. It's a great fall hearty dish and is great leftover for a Sunday afternoon meal. I use a crockpot and cook it for 30 minutes on high, then 3-5 hours on low.

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