Published: · Updated: by Kevin Williams | 9 Comments
Amish Four Bean Baked Beans
I sampled these baked beans at an Amish benefit supper recently and I have to say that they'll go down as some of the best baked beans I've ever tasted. Really, really, really good. The Amish women that prepared them used four different beans and even though I typically loathe Lima beans, I actually (arrrgh, I don't know why, because I HATE Lima beans) enjoyed this dish.
The beans worked, they all four harmonious sang like a bean barbershop quartet. Smooth, saucy, sweet, sour all combined into one dish of baked beans.
You'll absolutely want to try these! I snapped a photo of them for posterity's sake, they were that good!:
Amish Four Bean Baked Beans are an amazing twist on this traditional family favorite!
Amish Four Bean Baked Beans and Bacon
Ingredients
- Change Servings
- 15 ounces of kidney beans
- 15 ounces of butter beans
- 15 ounces of lima beans
- 15 ounce can of drained pork and beans
- ½ pound bacon, cut into small pieces
- 1 large onion, chopped
- 2 cloves garlic, chopped
- ¾ cup brown sugar
- ½ cup ketchup
- ½ cup vinegar
- ¼ cup molasses
- 1 teaspoon dry mustard
Instructions
- Preheat oven to 350 degrees.
- Place kidney beans, butter beans, Lima beans, and pork and beans in a 2-quart casserole dish.
- Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes.
- Pour off excess fat.
- Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes.
- Pour sauce over beans in the casserole dish.
- Bake in the preheated oven until bubbling, 1 hour 15 minutes.
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About Kevin Williams
Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.
Reader Interactions
Comments
Missy
Add a pound of hamburger and you have Cowboy Beans!
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Wendy P
I'm with ya on the lima bean thing. Uggh. But I have had them in this type of dish and not minded them! This sounds good - and I haven't mastered baked beans, so I may just give this one a try.
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Sandy
Did you drain the kidney, butter,Lima beans of the liquid.
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Janet
I've used this recipe for years and years...... minus the vinegar plus a pound of hamburger and a bottle of bar-b-que sauce. Sometimes I add a can of Pinto beans, also
It makes a lot, so I serve it for Memorial Day, then freeze two more batches for the 4th and then for Labor Day.. then I'm done for the year!!!!! Happy Memorial Day to you and GOD BLESS AMERICAReply
Marie
I don't like any baked bean recipe except one a friend gave me years ago. It's become my family's favorite. And I absolutely hate limas, as well! But I copied this recipe down and I think I'll give it a try because I'm kind of getting tired of my old standby recipe!
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dynnamae
In my family, these are known as Variety Baked Beans. I got the recipe from my SIL and they used burger and smoky links for the meat part. I like to drain some of the liquid so they are not to soupy. I always do them in the crock pot for those flavors to be well blended. And they are just as good cold as hot, in my book. I can eat them morning, noon or night. ( ; Happy Memorial Day to everyone.
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Kevin
That is a good name for them!:)
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Marie
Well, I made them for Memorial Day and the general consensus was: they were good, but we all like my old recipe better. I think I would try these beans again, though, but perhaps not with the lima beans and the butter beans (which, if you read the can, are BOTH limas!), and probably not the kidney beans, either. I would just use all pork-n-beans. But that's just me. Kind of picky about my baked beans!
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Rita Nies
I have been using this recipe for many years (maybe 50 or more), with one exception, I use canned beans. Just as good and everyone raves about them.
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