Limas are just one of 3 kinds of baked beans in this big-batch potluck dish that's easy to cook on the stovetop and flavored with bacon, green onions, and chili sauce.
Preparation Time
10 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr
Calories
426 Calories
Recipe Instructions
Step 1
Place bacon in a Dutch oven over medium-high heat. Saute, turning occasionally, until slightly crispy, 5 to 6 minutes. Drain bacon slices on paper towels; reserve 3 tablespoons bacon grease and discard the rest.
Step 2
Add a 1/4 cup of water to the pan and bring to a boil, scraping up all browned bits until water has evaporated. Add the reserved bacon grease, along with the green onions. Saute until softened, 3 to 4 minutes. Stir in brown sugar, about 1/4 cup at a time, cooking until sugar begins to brown, about 5 minutes.
Step 3
Stir chili sauce into the pot and cook for 2 to 3 minutes. Pour in pork and beans, kidney beans, and lima beans; stir until beans are well coated in the sauce.
Step 4
Return bacon to the pot and stir well to combine. Cover and reduce heat to low. Simmer, stirring occasionally to prevent burning, until flavors combine, 1 1/2 to 2 hours.
Ingredients
1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®)
3 (15 ounce) cans kidney beans, drained
2 pounds thick-cut bacon, cut into 1/2-inch pieces
3 bunches green onions, diced
1 (16 ounce) package golden brown sugar
3 (15 ounce) cans lima beans, drained
0.25 cup water
3 (15 ounce) cans pork and beans in tomato sauce (such as VanCamp's®)
