Your choice of meat to grill isn't usually a problem.  We all have our favorite meats, flavors and sauces.  But, what do you serve with it?  Potato salad, maybe.  Chips, for sure!  Corn on the cob?  Yup!  But, don't forget the beans which are a summertime staple (and loaded with protein)!  Here is a tasty recipe from Taste of Home to round out your picnic fare this weekend.  It makes a BIG batch, so you may need to do some math and cut the recipe in half.

INGREDIENTS

  • 3 pounds sliced bacon, diced
  • 3 medium sweet onions, chopped
  • 6 cans (28 ounces each) baked beans, undrained
  • 6 cans (16 ounces each) kidney beans, rinsed and drained
  • 6 cans (16 ounces each) butter beans, rinsed and drained
  • 4 packages (12 ounces each) miniature smoked sausages, cut in thirds
  • 3 cups packed brown sugar
  • 1-1/2 cups ketchup
  • 1-1/2 cups cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon ground mustard

DIRECTIONS

  • In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Saute onions in reserved drippings until tender.
  •  In a very large bowl, combine the beans, sausage, bacon and onions. Combine the remaining ingredients; stir into bean mixture.
  •  Pour into four greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Yield: 90-95 servings.