This week, Jean Berlinski shared a treasured family recipe titled, “Georgia’s Beans.” The recipe was named after her mom, Georgia Berlinski.
Jean said that her mom originally obtained the recipe many years ago from a friend. But, after she made them so many times for cookouts, family gatherings, and potlucks, they became known simply as “Georgia’s Beans”.
The recipe is simple, easy to double for large gatherings, and goes great with burgers on the grill or an Easter ham. Jean’s family has substituted ground turkey on occasion and reported that this combination tastes great as well.
I was able to quickly put the ingredients together when I tried it out this week. I cooked it on low in my crockpot for four hours instead of heating it in the oven. The result was a delicious, flavorful and filling dish. I believe that it would serve as a memorable side dish for any occasion.
Georgia passed away in 2011 and her family lovingly handed out this recipe at her funeral luncheon. Jean shared that although her mom is no longer here, there is always a crockpot of Georgia’s Beans at every family gathering.
From Georgia’s and Jean’s kitchen to yours – enjoy!
Georgia’s Beans
Serves a crowd
1 lb. ground beef
2 c. chopped onion
1 t. salt
2 (1 lb.) cans pork & beans*
1 (1 lb.) can kidney beans*
2 t. vinegar
1 c. brown sugar
1 c. ketchup
Brown & drain the ground beef, add chopped onion & salt. Cook together until onions are tender. Add the pork & beans, kidney beans, vinegar, brown sugar and ketchup. Bake in a large casserole dish for 30 minutes in a 400 degree oven, or may be prepared & heated in your crockpot.
*If 1 lb. cans are not available in your store, the equivalent amount of beans is ~3.5 – 15 oz. cans per 1 lb.