The Outdoor Kitchen Show | home
One pot three beans
This recipe is great for a power outage. Cook it in a medium to large saucepan on a side burner on the grill or on a portable camp stove. Feel free to substitute whatever kinds of beans you have on hand (butter beans and kidney beans work great too!)
2 tbs olive oil
1/2 small onion, chopped
1 can baked beans
1 can navy beans, drained
1 can texas-style beans, drained
4 slices ready-cooked bacon
1/2 cup spicy honey barbecue sauce
cajun seasoning (salt/pepper/red pepper to taste)
Heat the saucepan over medium heat. Saute onions in olive oil until wilted. Lower heat to low-medium. Add beans. Using kitchen shears, cut the bacon slices over the pot (or shred the bacon with your fingers). Stir in barbecue sauce and seasoning to taste. Let simmer on low heat, stirring often to prevent scorching.
NOTE: If the beans do begin to burn on the bottom, you can still rescue your dish by turning off the heat. Serve only the beans on top - never stir up the scorched stuff on the bottom.