A mixture of seasoned kidney, pinto, and butter beans
1 (28 oz.) can vegetarian baked beans (I used Bush's brand), undrained
2 (15 oz.) cans butter beans, drained
2 (15 oz.) cans kidney beans, partially drained
1 c. brown sugar
1 onion, chopped
1/4 c. cider vinegar
1 tsp. oregano (or more)
Finish draining kidney beans into a pot, add vinegar, and saute onions in the mixture until onions are translucent. Add remaining ingredients and stir. Simmer for 25 minutes or until beans are the thickness you desire.
Combine all ingredients and bake in a greased dish, uncovered, at 350 degrees for 1 1/2-2 hours.
Combine all ingredients and cook for 4 hours.
(The beans before baking)
When I want to make this dish more cheaply, I add extra kidney beans (Aldi sells them cheap :D).
This recipe was given to me from my friend Sheri T. :)
30 minutes, 90 minutes, or 4 hours
These are my favorite baked beans. I love the oregano flavor, and the vinegar and brown sugar gives it an almost sweet-n-sour taste. I like the whole kidney and lima beans, which are also even more nutritious than the canned baked beans. I could eat these as a whole meal of just beans!! My rating: 9/10