Recipe by Marie Nixon
Updated on September 16, 2009. I posted this recipe on Apr 22, 2001 and am embarrassed to say that just TODAY I found out that the recipe is missing an ingredient! I talked to 'Claude' and she (Claudia, actually) said that the recipe needs to include 1 can of condensed tomato soup. I have added the soup to the ingredients list. The recipe received several 5-star ratings before I corrected the ingredients list so I guess that goes to show that this is a really good recipe! Here is my original recipe description: These beans are delicious. Even those who don't like baked beans love these. This is the recipe that I am requested to bring to every potluck. I've made them in the slow cooker also but I think they cook best in the oven. They are a thicker consistency when baked in the oven.
Top Review by ~SarahBeth~
I am not sure what it is about these beans -- but we could not even eat them. I made them at the request of my husband who loves baked beans and was really craving some. I think we had a problem with the sweetness in them. I'm sorry to give this such a low review when so many other liked them (and I really wanted to like them) but I definitely will not be making these again. UPDATE: I am updating my review to a four star after using the same batch of sausage in another recipe and it also had a funny taste. It appears that it is not the recipe fault so much as the sausage fault. DH really enjoyed these the second time around and while they are not my favorite, I did enjoy them and would be willing to make and eat again. Sorry for any other confusion!
- 1 lb ground sausage (Bob Evans preferred)
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 2 lbs canned baked beans (your favorite brand)
- 16 ounces canned green beans
- 16 ounces canned yellow wax beans
- 1 (16 ounce) can kidney beans (optional)
- 1 cup packed brown sugar
- 6 ounces tomato paste
- 2 -3 tablespoons prepared mustard
- 1 (10 ounce) can condensed tomato soup