Elizabeth Fox and I cofounded StyleBlueprint over six years ago. Within the first year, she introduced me to this recipe for Minnesota Baked Beans and ever since, I’ve never enjoyed a 4th of July without them! They are that good.
For all of you who think you don’t like baked beans (I don’t know these people … do they exist?), well you have not tried these! Note that I tweaked the recipe a bit, as I’m prone to do. And, make sure to have enough for leftovers as on the morning of the 5th, make some fried eggs and eat them over these beans … OH! I can hardly stand it. The best ever!
If you’ve been reading for these past six years (and if you have, thank you!), you may remember this one. If not, this is THE recipe to make. We’ll have more recipes as the week goes on, but this one deserves the spotlight all by itself!
Here it is: The Best Baked Beans Recipe Ever
Minnesota Baked Beans
- 1/2 pound bacon
- 4 green onions/chopped or 1 small onion chopped
- ½ cup vinegar
- ¾ cup brown sugar
- 2 t garlic powder
- 1 t. salt
- ½ t. dry mustard*
- 1 t chili powder*
- 3-4 drops Tabasco or to your own flavor
- 1 16 oz can green beans drained*
- 1 16 oz can lima beans*
- 1 16 oz can red kidney beans
- 1 16 oz can pork and beans
- Cut bacon in pieces and brown. Remove bacon and sauté onion in some of drippings. Add the next 7 ingredients to onions and simmer 20 minutes. Combine bacon and beans with onion mixture. Place in crock pot or casserole and bake at 350 for 1 1/2 -2 hours. Salt and pepper to taste.
The * spices I double and I also add 1 T of Worcester sauce.