BY PAGE CRAMER
COOKING CORRESPONDENT
Although summer is coming to an end, backyard barbecues continue to be a weekend staple and are not complete without a pot of home-cooked baked beans.
Ami Bruce has lived in Eudora for about nine years and often brings her mother-in-law Kathy Chaney’s famous baked bean recipe to gatherings.
She said her three kids, Preston, Porter and Piper, will even eat them alone for meals, and whenever there are leftovers, someone always asks to take them home.
The beans are both sweet yet savory and loaded with two kinds of meat, and according to Ami, they pair well with some classic Lay’s chips.
Kathy’s original recipe calls for cooking the beans and meat together in a Dutch oven. However, Ami prefers to cook the meat separately in a frying pan. She then transfers everything together into a slow cooker and lets it cook on low for about five hours so it is done just in time for dinner and doesn’t have to be tended to throughout the afternoon.
Ami’s Homemade Baked Beans
7 cans of beans (Van Camp’s original)
10 ounces – 16 ounces sausage, browned
¾ pound bacon, browned
1 cup brown sugar
½ cup BBQ sauce
¼ cup ketchup
¼ cup minced onion
Brown meats in a frying pan. Drain juice from beans. Place all ingredients in a slow cooker. Cook on low for about five hours. Serve.
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