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Three different types of beans go into this delicious Mixed Baked Beans recipe seasoned with bacon. It’s a perfect side dish for barbecues and picnics!
My sweet father-in-law celebrated his 80th birthday this week and we managed to pull off a surprise birthday party over the weekend for a few of his friends and family. I kept the menu simple by serving pulled pork barbecue from DeadEnd BBQ (our favorite local BBQ place!) along with my Mexican Cornbread Muffins, Tangy Cole Slaw, and these tasty Mixed Baked Beans, which feature a mixture of three beans, sweet onion, and plenty of bacon. Yum!
That’s the birthday boy in the party hat, my father-in-law Cecil. He always calls me his “favorite” daughter-in-law and I always joke back that I’m not sure that’s much of a compliment since I’m his “only” daughter-in-law. He’s been a great influence in my life since I joined the family as I know he has been in the lives of the rest of our clan, his friends, and in his church. We’re blessed to call him our Dad.
Every barbecue plate needs a side of baked beans, right? What makes these beans special is that they are made with three different beans: the traditional pork and beans, red kidney beans, and baby lima beans. That’s right. Lima beans! Adding in lots of bacon and plenty of sweet onion — sautéed in the bacon fat, of course! — make this side dish extra delicious! Be sure to drain the cans of beans so that when they bake up the sauce will get a little thicker.
I guarantee you’ll want to try this version of baked beans at your next barbecue or picnic. They’re easy to prepare and the recipe can also be easily doubled for larger groups. It also reheats really well. Happy Birthday, Cecil!
Mixed Baked Beans
- 1/2 lb. bacon fried crisp and crumbled
- 2 large onions chopped
- 1 16-oz. can pork and beans drained
- 1 16-oz. can red kidney beans drained
- 1 16-oz. can baby lima beans drained
- 1/3 cup brown sugar firmly packed
- 1/4 cup apple cider vinegar
- 1 cup ketchup
- 1 tablespoon dry mustard
- 1 tablespoon Worcestershire sauce
- Preheat oven to 350 degrees.
- Cook bacon in a large skillet until crisp. Remove bacon and crumble.
- Saute onions in 2 tablespoons of reserved bacon drippings until tender.
- Combine onion, bacon, beans, and remaining ingredients in a large bowl until mixed. Pour into a lightly greased 2-quart baking dish.
- Cover and bake for 45 minutes.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.