Recipe by Christine Paavola
"Wonderful mixture of beans, slowly cooked and really tasty. Maureen had a Labor Day picnic for our block every year and always made these beans. Everyone always looked forward to having this sidedish with dinner."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
green beans, drained
1 (14.5 ounce) can
wax beans, drained
1 (15.5 ounce) can
butter beans, drained
1 (15 ounce) can
kidney beans, drained
1 (16 ounce) can
baked beans with pork
packed brown sugar
1 (15 ounce) can
1 (10.75 ounce) can
condensed tomato soup
1 (16 ounce) package
ground pork breakfast sausage
medium onions, chopped
Excellent pot of beans! I used crockpot. Everyone went back for seconds.
I had to do a great many things to these beans to improve the flavor I'm sad to say. 1 tablespoon of chili powder is not NEARLY enough to spice this up. I cooked mine the entire 5 hours and at some point, maybe halfway through, I decided enough was enough with waiting for the magic to happen and added a chopped bell pepper, a chopped jalapeno, a handful of dehydrated onions, and several more tablespoons of chili powder. To be fair, I did use a bigger can of tomato sauce initially than was called for though. In the end we liked the flavor, but when I get around to submitting a photo, you'll notice how amazingly un-pretty this recipe is. The green, yellow, red, and whitish beans floating in a bright red sauce (not to mention the green beans being so long and obviously green beans) make it look...odd, to say the least. I may try this recipe again with different beans & extra dark brown sugar...
I will definitely make these again. A nice change from the usual plain baked beans. I added crumbled bacon also for additional flavor. This smelled wonderful as it was cooking. I cut back on the chili powder depending on the people I was serving.
This dish is delicious, unusual, and has been a big hit every time I've cooked it. It's a great fall hearty dish and is great leftover for a Sunday afternoon meal. I use a crockpot and cook it for 30 minutes on high, then 3-5 hours on low.
i was looking for a baked beans recipe to take to a picnic. Something differant than the same old thing. This was it. I doubled the recipe thinking there would be leftovers to bring home. Boy was I wrong. They ate every last bean! This is a great recipe and so easy. They smelled delicious while cooking and tasted just as good. Thanks Maureen.
Brought this puppy into work and they loved it... can make minor substitutions in the beans... I didn't have wax beans so I used garbanzo beans.
I had to try these since my name is Maureen. I've made these beans three times and each time the group raved about them and I had requests for the recipe!
I made these for a carry-in. Hardly anybody touched them at first. I guess they don't look that good. But I liked them, and the people I got to try them said they were good.
* Percent Daily Values are based on a 2,000 calorie diet.
Maureen's Baked Beans
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 91
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make sweet-and-savory homemade baked beans.
See how to make super quick-and-easy baked beans.
See how to make baked beans with bacon, diced apples, and brown sugar.