Best-in-the-West Beans

Fran Bertsch has literally made this recipe hundreds of times. She’s probably had it for more than 25 years.

“Everybody likes these beans. I make them any time there is a gathering,” Fran said. Now, my daughter Jeanine Ellingson, does the same thing. They’re great for church events, family gatherings or whenever we get together with friends.” CJK

Best-in-the-West Beans

(Fran Bertsch)

1/2 lb. ground beef

12 slices bacon, chopped

1/2 cup onion, chopped

1/3 cup brown sugar, packed

1/3 cup sugar

1/4 cup ketchup

1/4 cup barbecue sauce

2 tbsp. prepared mustard

2 tbsp. molasses

1/2 tsp. chili powder

1/2 tsp. black pepper

1 (16 oz.) can pork and beans, partially drained*

1 (16 oz.) can red kidney beans, partially drained*

1 (16 oz.) can butter beans, partially drained*

Preheat oven to 350°F. Grease 3-quart casserole.

Place ground beef and bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain. Add onion and cook until tender. Add brown sugar, sugar, ketchup, barbecue sauce, mustard, molasses, chili powder and black pepper. Mix well. Add beans. Pour into casserole. Bake at 350°F for 1 hour.

Yield: 6 to 8 servings

A note from Fran: *I’ve learned to partially drain each can of beans — otherwise the dish has too much liquid in it and not enough of it cooks off to allow it to thicken up the way it should. I don’t rinse any of the beans, though, because I want to leave all those flavors there.

In the last few years I’ve often substituted Bush’s Original baked beans for the pork and beans because they are so good in this recipe.

A note from Carol: This variation of calico beans sounds delicious! Fran contributed it to the St. Donatus Parish cookbook titled “Fruit of the Spirit” and it’s my pleasure to pass it on to you.

To order the cookbook, contact the parish office at stdonatus@tds.net or 320-346-2431. They are on sale for $20 each or two for $30.