
A mixture of seasoned kidney, pinto, and butter beans
10-12 servings
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)
Stove top:
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.
Oven:
Combine all ingredients and bake in a greased dish, uncovered, at 350 degrees for 1 1/2-2 hours.
Crock pot:
Combine all ingredients and cook for 4 hours.


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. :)
7 minutes
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
| Average vote based on 7 reviews. |
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