There is a story behind these beans….
I worked up this recipe about three years ago, when I was writing my book, Come Home To Supper. It took about two tries to get the flavors just right and the very next day after that, I woke up CRAVING these beans. I called my friend Jyl and ranted like a mad woman over how amazing they were, so she made them that very day – and then she woke up the next day CRAVING them.
So here is where the funny, not really funny, but really kinda funny story begins….
Jyl had a friend that very week who had a death in the family. Like we always do when that happens, she called me to go over what food she should make and take. Southern women bring food whenever bad things happen and we love to collaborate on the menu (because we don’t JUST bring one thing) with other Southern women to make sure we are bringing a well rounded spread of nourishment in order to sustain folks through their bereavement. We know you’re hurting and there is nothing we can do about that, but we can feed you so we want to do that to the best of our abilities.
Many a tear has dried momentarily over a bowl of homemade banana pudding…
We both immediately decided that she should take Craving Beans as one of her dishes.
That night, she got a call from the family telling her how good those beans were and asking about them. They were the hit of the funeral. It is a rare thing to go to a funeral where we live and not leave with a few good recipes.
So the next week, that very same friend had another death in the family. Can you imagine? One right after the other. It is hard to even think about.
She called Jyl to tell her and ask if she would make those beans again.
Of course, Jyl did. A double batch that time, if I remember correctly.
Two weeks later, Jyl got a phone call. The same sweet friend had suffered yet another family loss and she wanted to know what time the beans would be there.
Jyl called me in disbelief that one person would have to suffer so much in such a short period of time and to let me know that, surely to goodness, the beans were a huge success. I told her “Jyl, you don’t reckon she’s knocking them off so she can get more Craving Beans do you? You ought to offer to take her some next week, just to make sure no one else dies.”
So if y’all have a copy of my book, Come Home To Supper, this recipe is on pages 55-56. Goodness. People will kill for these beans and here you have had my book all this time and not even made them? Okay, maybe I should have chosen a better phrase to use in my previous sentence…..
But you get my point. Craving Beans. Good. Make. Now.
You’ll need: Baked Beans*, Kidney Beans, Butter Beans, Weenies, Onion, Yellow Mustard (yes, it must must must be yellow, if you ask about Dijon or Spicy Brown I’m gonna throw a weenie slice at you), Ketchup, Brown Sugar, Salt, and Pepper.
*In the recipe below, you’ll notice that you don’t have to stick to one certain size of baked beans. The recipe in my book calls for one size but I rarely have that size now so I have just kinda let that go over the past couple of years and they still turn out great.
Okay, this is where the recipe really struts it’s stuff in the “oh so delicious but completely uncomplicated” department.
Put everything in a 5-6 quart slow cooker or dutch oven and stir. That’s pretty much it!
I just want you to know that as I write this, part of me is screaming inside. Why? BECAUSE I DON’T HAVE ANY CRAVING BEANS RIGHT NOW! Why don’t you? BECAUSE WE ATE THEM ALL! BECAUSE THEY WERE WONDERFUL AND WE COULDN’T HELP OURSELVES!!
And here they are, in all their glory! CRAVING BEANS!!!!!!!
What are you doing? Get off the computer and hurry up and make some!!!
- 16-28 ounce can Baked Beans with liquid
- 15 ounce can Kidney Beans with liquid
- 15 ounce can Butter Beans with liquid
- 2-4 Weenies sliced into small rounds
- 1 Onion chopped
- 1 heaping tablespoon of Yellow Mustard
- 1/2 cup Ketchup
- 3/4 cup Brown Sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Combine all ingredients in a 5-6 quart slow cooker or Dutch oven and stir until well combined.
If using Slow Cooker (Crock Pot)
- Cover and cook until thick and bubbly, 7-8 hours on low or 3-4 hours on high.
If using a Dutch Oven
- Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and simmer, uncovered, until thick, about thirty minutes.
“Try not to become a man of success, but rather try to become a man of value.”