Judy Waterston made these beans recently, and one of our neighbors called them “the best beans I’ve ever had.” Thank you to Judy for sharing her recipe, which she thinks she adapted from one shared by another friend.
Judy’s Baked Beans
One 15-ounce can dark red kidney beans, drained
One 15-ounce can butter beans, drained
One 28-ounce can baked beans
¼ pound bacon, chopped
½ large Vidalia onion, chopped
1 tablespoon mustard
½ cup (or less) brown sugar
2 tablespoons apple cider vinegar
2 tablespoons molasses
½ cup ketchup
dash of salt
Fry bacon and onion until done. Mix all ingredients together in a bean pot and cover. Bake at 300F for 2 hours, then reduce heat to 200F and bake for another hour.