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Loaded baked beans are a staple in many Midwestern homes, a dish that brings together the warmth of family gatherings and the rich history of our agricultural roots. This recipe is a nod to the hearty meals that sustained our ancestors through long days on the farm. It’s a dish that speaks of community, of shared tables and stories passed down through generations. Making these beans is like inviting a piece of history into your kitchen, a reminder of simpler times when food was made with love and care. Whether you’re hosting a summer barbecue or a cozy winter dinner, these beans are sure to be a crowd-pleaser.
These loaded baked beans pair beautifully with a variety of sides. Consider serving them alongside a fresh coleslaw or a crisp green salad to balance the richness of the beans. Cornbread or warm dinner rolls are perfect for soaking up the savory sauce. For a true Midwestern feast, add some grilled sausages or a juicy roast chicken to the table. And don’t forget a pitcher of iced tea or lemonade to wash it all down.
Georgia’s Loaded Baked Beans
Servings: 8
Ingredients
1 pound bacon, diced
1 large onion, chopped
2 cloves garlic, minced
2 cans (28 ounces each) pork and beans
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1/2 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon smoked paprika
Salt and pepper to taste
Directions
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