Prep time 10 minutes, cook time 70 minutes. Yields 12.
One of our family’s Indy 500 traditions is a post-race picnic. Although my Mom has attended a few races she usually stays home to prep food while we enjoy the race. One of the most popular post-race picnic dishes is Betty’s Baked Beans.
1/2 lb. bacon, diced
1/2 lb. ground beef
1 c. chopped onion
1 can (28 oz.) bacon & onion flavored canned beans
1 can (17 oz.) canned lima beans
1 can (15 oz.) canned kidney beans, rinsed and drained
1/2 c. barbecue sauce
1/2 c. ketchup
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. mustard
2 Tbsp. molasses
1 tsp. salt
1/2 tsp. chili powder
Preheat oven to 350 degrees F. Prepare a 2-1/2 qt. baking dish, spray dish with non-stick food spray.
In a large skillet cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to greased 2-1/2 qt. baking dish; add all of the beans and mix well. In a small bowl combine the remaining ingredients; then stir them into the beef and bean mixture. Cover and bake at 350 degrees F. for 45 minutes. Uncover and bake 15 minutes longer. (Alternatively put all ingredients together in a crock pot and cook on low for 4 hours.)