Maureen's Baked Beans

Maureen's Baked Beans

48 Reviews 3 Pics
Christine Paavola
Recipe by  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

Adjust Servings

Original recipe yields 20 servings

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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 (48)

Rate This Recipe
ACELAPLACE
46

ACELAPLACE

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

JINNYL
43

JINNYL

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

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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Nutrition

Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet

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