July 16th, 2019

Reiss’s Pieces


I am going to do something today that in the 30+ years I have been writing to you, I have never done before! And before I begin, let me explain to you why.

A few months ago, I was talking to a friend about the best recipe in the world to make for a group of friends, or if you have to take a dish to a school or church supper. And of course, she asked me if she could have a copy of it. Well, Malcolm and I searched all over my kitchen and my various cookbooks and couldn’t find it. And I called several of my friends who I thought might have it, to no avail.

Now comes the best part. Two days ago I got a phone call from my dear friend Ruthie, who was vacationing in Minnesota, and she had found the recipe out there from a friend. And she actually took the time to call me and give me the recipe. Now, after such a good friend who would spend that much time and energy to give me this recipe, she suggested that I share it with you so that I would never lose it again! And I decided that she was right.

But before I give it to you, let me tell you that unless you absolutely hate beans, you will love this dish. And if you are like me and most of my family, and don’t like lima beans, just follow the recipe and put them in because they really make it colorful and nice, and they don’t taste bad either!


Best Barbecue Beans Ever!


Part 1:

1 pkg frozen lima beans, cooked and drained (save liquid)

3 – 16oz. cans of baked beans

1 large can red kidney beans

1 large can dark red kidney beans

1/4 cup brown sugar

1 tablespoon salt

¼ tablespoon pepper

1 tablespoon mustard


Combine all beans, brown sugar and spices. Bake bean mixture for 45 minutes at 400 degrees.



Part 2:

2 lbs. hamburger

1 cup catsup

1 teaspoon pepper

1 tablespoon vinegar

reserved liquid from beans

1 tablespoon brown sugar

1 teaspoon mustard

1 minced onion

1- 12oz. can white onions


In a large skillet, brown hamburger, add pepper and water from the lima beans. Then add minced onion, catsup, vinegar, brown sugar and mustard Stir meat mixture and add to bean mixture, add white onions. Reheat.


You know I wouldn’t kid you, these are the best tasting and smelling beans you have ever tasted. And with all the different colors, it is wonderful. But I do want to warn you that it does make a large batch. I have never had a problem with that and never had one bean left over, but I think if you do have a little left over you can just put it in the refrigerator. Of course you have to eat it in a few days, however I don’t think that will be a problem!

Bon Appetit.

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