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Customer Recipe-Picnic Beans

Posted by Jessi Kerner on September 01, 2016

Vermonter Maple Cutting Board
Vermonter Maple Cutting Board
Vermonter Maple Cutting Board
Vermonter Maple Cutting Board

As the summer comes to the unofficial end we are gathering with friends and family for one last summer BBQ. The best is when everyone brings a dish to share and you get the chance to try a new version of pasta salad, homemade pickles or baked beans. In New England we take baked beans very seriously. Most people have a family recipe that has been passed down for years. These recipes are often delicious but take some time and therefore are reserved for a special occasion.
One of our customers shared her favorite "Picnic Bean" recipe that makes the process of making beans something that can be done in a couple of hours instead of a couple of days. We encourage you to make up a batch of Susan's Picnic Beans this Labor Day weekend and share with family and friends.


Susan Stratton

-1/2 lb bulk pork sausage
-1 large can New England Baked Beans
-1 large can kidney beans, drained
-1 med. can of lima beans, drained
-1 apple, peeled and sliced thinly
-1 onion, chopped
-1 clove garlic, crushed
-1 med. can tomato sauce
-1/2 cup brown sugar
-1 tsp chili powder
-1 1/2 tsp salt

Brown Sausage in skillet. Drain. Combine all remaining ingredients with sausage. Bake in bean pot at 350 degrees for 1 1/2 hours.

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