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Charlie Pride liked to cook up some sweet-and-sour baked beans

By Jan Edwards The Bulletin

As the Houston Livestock Show and Rodeo enters its 90th anniversary, I’ve been looking at more of the recipes from its 50th anniversary commemorative cookbook.

This will be my last column with recipes from the cookbook for now.

I chose another one from the “Sprinkled with Stardust” section – recipes contributed by performers. I chose it because I have never seen Lima beans (both dried and green) used in a baked-bean recipe or in a sweet-and-sour baked beans recipe - to boot.

Usually, baked beans are made with little white beans or navy beans. So, the recipe below from Charlie Pride intrigued me, especially since with rodeo season come world-class cook-offs. Beans are often included. I have not made this recipe, but it looks really good, and I thought some of you who compete in the cook-offs, or anyone ready to try something different, might like it.

Let me tell you a little bit about Charlie Pride first. Charlie’s association with the Houston Livestock Show and Rodeo goes way back. He played the Houston Rodeo from 1970 to 1989 with the exception of 1971 and 1988. His last two performances were in 1991 and 2002. He played for more than 1.2 million fans, appearing at more Houston Rodeo shows than any other entertainer during that period.

Some of his better-known songs are “Kiss an Angel Good Morning,” “Elijah,” “Is Anybody Going to San Antone?” and “Mountain of Love”.

Charlie is one of the entertainers in the Houston Livestock Show and Rodeo’s “The Star Trail of Fame” that honors stars who have left an impact on the show. He shares that honor with only eight other stars: Gene Autry, Brooks and Dunn, Alan Jackson, Elvis Presley, Reba McEntire, Roy Rogers, Selena Quintanilla (who lived in Lake Jackson during her childhood), and George Strait.

“The Star Trail of Fame” is located outside of the Houston Livestock Show and Rodeo offices in the NRG Center. Those nine entertainers have their own gold plaque commemorating their years of entertainment.

Sadly, Charlie passed away due to complications related to COVID-19 on Dec. 12, 2020, in Dallas, at age 86.

Here’s to the legendary Charlie Pride. Cold weather is upon us, and it’s time to get Charley’s Sweet and Sour Baked Beans cooking. These beans are noted to be from Charlie himself.

Sweet and Sour Baked Beans

8 slices bacon, pan fried until crisp, drained and crumbled 4 large onions, peeled and cut into rings ½ to 1 cup brown sugar 1 teaspoon dry mustard ½ teaspoon garlic powder (optional) 1 teaspoon salt ½ cup cider vinegar 2 – 5-ounce dried lima beans, drained 1 1-pound can green lima beans, drained 1 1- pound can dark red kidney beans 1 can (1-pound, 11 ounce) New England style baked beans, undrained

Place onions in a skillet, add brown sugar, (use the 1 cup measurement if you like beans on the sweeter side,) mustard, garlic powder, salt and vinegar. Cook 20 minutes, covered. Combine beans. Add onion mixture to beans. Then add crumbled bacon. Pour into 3-quart casserole. Bake in moderate oven (350 Degrees) 1 hour. Makes 12 servings.

(Write Jan in care of The Bulletin. Email: Snail mail: The Bulletin, PO Box 2426, Angleton TX, 77516.)


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