By Jeanne Winnick Brennan Photography by Dave Brooks
This hearty side dish is a Southern-style crowd-pleaser.
Julie Donald, who grew up in the Northeast, was introduced to Southern cooking when she moved to Arkansas to study nursing. Once she tried this baked-bean recipe, she made it part of her cooking repertoire.
"I met a woman at the University of Arkansas Medical Center who became a good friend and just seemed to know what I would like," says Donald. "She served these baked beans as a side dish for Thanksgiving dinner one year, and she also set me up on the blind date where I met my husband, Jim."
The couple, who now live in Davis with their two children, make the baked beans often. Jim, a toxicologist at the California Environmental Protection Agency, brings them to office potluck gatherings. The Donalds also serve the beans at backyard barbecues and take them along when they go camping. "We make them in advance and just reheat them on the camp stove," says Julie.
Calico Beans
Preheat oven to 350 degrees. In a 3-quart Dutch oven on top of the stove, brown the bacon, ground beef and onions. Drain the fat and add the remaining ingredients to the Dutch oven. Place in oven and bake 1 hour and 15 minutes. Serves 8.* For a meatier dish, use 1 pound of ground beef
Ingredients: |
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1/2 pound bacon, chopped |
1 teaspoon Dijon mustard 1 teaspoon white vinegar 1 15-ounce can pork and beans 1 15-ounce can butter beans, undrained 1 15-ounce can kidney beans, undrained |
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This article appears in the June 2005 issue of Sacramento Magazine.
