This is my husband’s “famous” recipe that serves about 20 people. The hardest part about making it is opening the cans. You can throw all of the ingredients into a slow-cooker in the morning or cook everything in a big pot on the stove. Either way, this is a crowd-pleaser and great for big summer get-togethers. The secret to this recipe is the variety of beans – six different kinds! If you like a little heat – use a spicy BBQ sauce. If you like them extra sweet, add a little more brown sugar. For a more complex taste, add 1/2 cup of chopped cilantro. But whatever you do, don’t cut this recipe in half, since that will just leave you with 6 half-full cans of beans in your refrigerator. Just make the entire batch and freeze the leftovers so you’ll be ready when the next party rolls around.
Marvin’s Baked Beans
- 1 – 28 oz. c an baked beans (vegetarian, optional)
- 1 – 15 oz. can can diced tomatoes
- 1 – 20 oz. can pineapple bits
- 1 – 15 oz. can whole kernel corn, drained
- 1 – 15 0z. can black beans, drained and rinsed
- 1 – 15 oz. can black eyed peas, drained and rinsed
- 1 – 15 oz. can canelli beans (white kidney beans), drained and rinsed
- 1 – 15 oz. can red kidney beans, drained and rinsed
- 1 – 15 oz. can small white beans, drained and rinsed
- 1 cup ketchup
- 1 cup bottled BBQ sauce
- 1 cup brown sugar
- 2 Tbsp. worcestershire sauce
- 1 Tbsp. soy sauce
- 1 medium white onion, diced
- 1 small red bell pepper, diced
- 6 green onions, thinly sliced
- 1 Tbsp. chopped fresh garlic
- 1/2 cup chopped cilantro (optional)
- In a large pot, combine all ingredients (including the juice from the tomatoes and the pineapple). Bring to a boil, then reduce heat to low.
- Simmer, uncovered, for one hour, stirring occasionally.
- Adjust seasonings to your taste.
- Serve as an accompaniment to your favorite summer BBQ dish.
- This is a large recipe which will serve 20+ people. Freeze part of the recipe for later use if you do not need the entire batch.