In my humble opinion, they're both. Nothing says Summer to me like a cookout with burgers and hot dogs, corn on the cob, and a side of baked beans. But then again, there is nothing quite as nourishing as a bowl of warm, comforting baked beans on a cold rainy day.
Nothing makes your house smell as good as a pot of homemade beans baking in the oven. Yes, this recipe cuts a few corners by using canned beans, but the final product will taste nothing like anything out of a can.
Keep reading for her baked beans recipe
1 (1-lb.) package bacon slices
4 medium-size yellow onions, sliced
1/2 cup firmly packed light brown sugar
1/2 cup apple cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2 (16-oz.) cans butter beans, drained and rinsed
1 (15-oz.) can lima beans, drained and rinsed
1 (16-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can baked beans
Preheat oven to 350°F. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (Reserve about 3 Tbsp.) Chop bacon.
Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.
Bake at 350°F for 1 hour.