June 5, 2011


Posted by Ethne~

“Beans, beans, the magic fruit: the more you eat, the more you toot!”

So sings Shaun every time we eat anything bean-related.  Makes me laugh every time.  Pretty sure he censored ‘toot’ last weekend when we had these da-lish beans though – KD and Easy Mac are in a serious potty talk phase.  It’s TERRIBLE!  Are any of you in that phase with your little monsters?  Or if you’ve passed it, what did you do?

We and the monsters are on the mile-long Missouri River
bridge in Omaha.  Walking, biking, jogging only!

[Incidentally, Thrifty Nana said Austin and I (my toddler-hood play-friend) were terrible potty-talkers, so I guess what goes around comes around.]

I don’t recall these beans causing excessive flatulence, but I guess I wasn’t paying attention too much either.  They’re too good to care.  I mean seriously, they’re TOO GOOD.  You’ll never make another recipe.

Grandpa Paul and his girls checking out
the Missouri River

The recipe is specifically called 4th of July Beans, but we have renamed it Dad & Connie’s Beans, since they have made them enough times to be able to claim them and they have given the beans their own delicious twists.

KD working Grandpa Paul - they know a sucker
when they see one!

Here’s what you’ll need:

1 pkg. thick-sliced, smoked bacon - chopped
1 lb. burger (Dad used bison/buffalo - pick the word you prefer, i.e. the ND school you attended)
1 lg. vidalia or other yellow onion, chopped
31 oz. (or so) can of pork & beans
15 oz. (or so) can of butter beans
15 oz. (or so) can of black beans

Chopped bacon - buff ready to go 

for the sauce:
1/2 cup BBQ sauce (your choice)
1/2 cup sugar
1/2 cup ketchup
1/2 cup packed brown sugar
2 T. yellow mustard
2 T. molasses
1/2 t. chili powder
1 t. salt

Anything with ketchup is good in my book

Here’s what to do:

Mix the sauce ingredients together and set aside.  Brown the bacon till crispy and take out of pan.  Into the bacon drippings add the burger and onion to cook till browned (burger) and translucent (onion).  

Dad's a masterful onion chopper.  He's also an author incidentally.

Stir all ingredients together and gently stir in sauce.  

HyVee beans - as an aside, you can buy liquor at grocery stores in NE.  Weird!
Fry me up somethin' good!

Place in a large casserole dish and bake at 350 for 45 minutes.  Devour.

I wish I could smell-o-vision these to y'all
Puttin' 'em in

Pretty simple, right?  Out of that huge casserole, there were only enough beans left for small servings the next day at dinner.  (Of course, that dinner we were eating ribs, so you don’t need much else.)  

Could you even pick a favorite from this plate?  Maybe the watermelon later.
Our new friend Sarah eating some beans!  Yum-o!

Dad paired the beans with steaks on the grill, deviled egg potato salad (which I’m going to try to make this weekend, so I’ll tell you how I do), coleslaw and my step-sister Alicia’s poke cake.  I’ll get her to do a guest post on that too, seeing as it’s BRILLIANT (and I mean WOM-BRILLIANT which = easy, thrifty and to-die-for good).

Until then, Friends, enjoy!  Darn tootin’!


Leah Beyer said...

Looking good! Love this bean casserole. Can't wait to make it to pair with my steak. Thanks for linking up to Hunk of Meat Monday !

annies home said...

what a delicious sounding casserole recipe this would be perfect for any barbq think I must try it
come see me at http://shopannies.blogspot.com