Rocky Mountain Baked Beans: Ideal for Al Fresco Dining

Well, if you told me last year that I would be posting recipes on this page from my mother, I would have said you were crazy. And yet, here we are…


Hi Michael. Please pass this on your LFBF’s…

Rocky Mountain Baked Beans: Ideal for Al Fresco dining – especially if there’s a light breeze.

Place in large bowl:

2-28 oz. cans Bush Vegetarian baked beans

1-15.5 oz. can butter beans-drained

1-15.5 oz. can kidney beans-drained

1-15.5 oz. can great northern beans-drained

Add and mix:

½ cup brown sugar

½ cup catsup

2 T. mustard

1 t. Worcestershire Sauce

½ large onion chopped

½ large green pepper chopped

Pour into 9×13 inch ungreased baking dish, cover, and bake at 275 degrees for 2 hours. Stir after 1 hour. After 2 hours, remove the cover and stir again. It will be juicy.

Bake 45 minutes to 1 hour longer uncovered at 350 degrees. Keep an eye on it. Remove from oven if it looks too dry. For less “drama,” Bill Somrak suggests adding 6 drops of BEANO. Kenneth Butor says to add a little vinegar. Enjoy! Peggy

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