KIM DAVIS: With summer and Father's Day right around the corner, casual gatherings for barbecues and/or potlucks are starting up. A dear friend of mine, Janet, always served these Potluck Beans as a side dish to the grilled meat whenever she hosted a get together. The dish quickly became a favorite of mine and I immediately begged for the recipe. She graciously shared it with me (which I adapted to suit my tastes, i.e. ground turkey instead of beef, and bacon limited to garnish instead of a pound cooked with the beans) and since my family enjoyed it so much, I often serve it as a main course, especially during chilly winter months. What I especially like is the ease of making this dish. It relies on canned beans along with a few other staples. Once the turkey (or beef) is cooked through, and the beans come to a simmer for a short time, the dish is done and ready to serve giving you time to enjoy your family and friends!
Be sure to scroll all the way down to find out how to win a copy of Essentials of Death!
Potluck
Beans
1 pound ground turkey (or ground beef)
1 medium onion, diced
3 cloves garlic, minced
3-pound can pork & beans (or 2 large cans Bush’s Baked Beans)*
1-pound can chili beans
1-pound can cannellini beans, drained
1-pound can red kidney beans, drained
1-pound can black beans, rinsed and drained
1 cup ketchup
3 tablespoons white vinegar
1/4 cup brown sugar
1 teaspoon freshly ground pepper
Suggested toppings (not shown in photo)
Cooked and crumbled bacon
Shredded cheddar cheese
Sliced green onions
Pickled jalapeรฑo rings
Sliced black olives
Cooked and crumbled bacon
Shredded cheddar cheese
Sliced green onions
Pickled jalapeรฑo rings
Sliced black olives
Instructions
In a large soup pot, cook the ground meat with the diced onions until the meat is no longer pink. Drain off the liquid/fat and discard.
Add the remaining ingredients, stirring well to combine.
Bring to a simmer over medium-high heat. Reduce heat to
medium-low and cook for 20 minutes, stirring occasionally.
Serve with your choice of toppings and
cornbread.
Notes
*If you must eat gluten-free, I recommend substituting Bush’s Baked Beans. Their large cans are 1 pound, 12-ounces. It’s fine to use 2 full cans.
*If you must eat gluten-free, I recommend substituting Bush’s Baked Beans. Their large cans are 1 pound, 12-ounces. It’s fine to use 2 full cans.
For gatherings, you can keep the Potluck Beans warm in a crockpot for easy serving.
๐ Click here for a free printable PDF of the recipe!๐
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About the Author:
Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.
She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.
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I'm celebrating my new release today!
While this isn't a copy mystery, I'm celebrating the release today for my middle grade fantasy book, The Secret of Sweet Treats Kingdom, the first book in The Board Game Chronicles! Suitable for ages 7 to 11. If you have kids or grandkids who needs to do some reading over the summer, please check it out. It's free on Kindle Unlimited, and ebook and print versions available on Amazon. Print is available on Barnes and Noble as well.
What it's about:
Amber Addison is fed up with her kindergartener sister. It’s Ava’s fault she’s missing her best friend’s birthday party, the most anticipated event in their sixth-grade class. To make matters worse, Ava has coerced her into playing Sweet Treats board game and she keeps losing to a five-year-old. When Amber’s irritation gets the best of her, she throws the game, destroying it.
A fun recipe is included
Purchase Amazon ebook or read for free on Kindle Unlimited: HERE
Purchase Amazon print: HERE
Purchase Barnes & Noble print: HERE
G I V E A W A Y T I M E !!!
I'm giving away a copy of Essentials of Death, your choice of format: print, ebook, or audiobook.
Comment below and include your email (yourname at yourserver dot com) for a chance to win a copy of Essentials of Death. (Contest ends 11:59pm on Wednesday, June 3, 2026. Print and ebook limited to US residents; audiobook is available for everyone.)
Readers, do you have a favorite side dish you make for barbecues or potlucks?

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My favorite side dish at a barbeque is a refreshing fruit salad
ReplyDeletedon.stewart@zoominternet.net
I always head for the fruit salad, Crystal, and often go back for seconds if there's any leftovers!
DeleteCongratulations on the release of THE SECRET OF SWEET TREATS KINGDOM! I know it will be a great success. ๐
ReplyDeleteThank you for the Potluck Beans recipe. Sounds delicious and I think I could smell it while reading the recipe. I know it will be a great hit here. I can definitely see where it could be a side or the main course.
Our sides for barbecues can vary greatly depending on the main course and whims. For potlucks, my go to and most recommended dish is the Green Bean & Shoepeg Corn Casserole. It’s not your typical green bean casserole and I’m very often asked for the recipe. So much so that when I take the dish somewhere, I go ahead and print of a recipe or two to carry with me. ๐
Not entering the contest since I’ve been blessed to have already read this fabulous FIVE STAR book.
2clowns at arkansas dot net
Thanks so much, Kay! I haven't heard of a Green Bean and Shoepeg Corn Casserole but if it's one of your favs then I know it would be delicious!
DeleteGreen Bean & Shoepeg Corn Casserole
DeleteIngredients
1 can French style green beans - drained
1 can White shoepeg whole kernel corn - drained
1 can Cream of celery soup
1 ½ cup Grated cheddar cheese
½ cup Sour cream
½ cup Onion - chopped
1 can Water chestnuts, chopped finely
For Topping:
1 roll Ritz crackers, crumbled - rolls are smaller now - use a bit more
1 stick Butter – melted
Directions
Place the green beans into casserole dish.
Top with the shoepeg corn.
Mix all other ingredients except for the toppings. Pour on top of the corn layer.
Mix the cracker crumbs and melted butter together and the top the casserole with the mixture,
Bake uncovered for 40 minutes in a 350 degree oven.
I do make beans for potlucks. Also, sliced cold watermelon is another dish I like to bring to potlucks. Thank you for your recipe - it sounds like a must try! If I am the winner i would like the print copy please.
ReplyDeletemadamhawk at gmail dot com
Cold watermelon is the perfect fruit on a hot summer day! Plus it appeals to every age group from the toddler to the grandparents!
DeleteI love watermelon! But, unfortunately, nobody else in my home loves it, too. So, I pay more for a smaller piece so I don't throw out most of it :(
DeleteDuring the summer I make yummy and refreshing bruschetta. This has been a favorite every year. saubleb(at)gmail(dot)com
ReplyDeleteBruschetta is such a great appetizer, especially when made with homegrown tomatoes! Yum!
DeleteThank you for the chance to win AlAm22@msn.com
ReplyDeleteYou're welcome, Amanda!
DeleteI like to make a pasta salad.
ReplyDeleteayancey1974(at)gmail(dot)com
I like how versatile pasta salad can be, Anita, which makes it a great side dish to share!
Deletepasta salad pmr3956 (at) gmail (dot) com
ReplyDeleteOne of my favorite sides to make for picnics is a marinated vegie salad. Easy to make, take and customize to match what your family likes. I usually use hard vegies, like broccoli, cauliflower, carrots, sweet peppers as they hold up well and absorb the vinaigrette well (plus it can sit out for awhile without needing refrigeration.) I make it a day or two ahead and let it sit in the fridge.
ReplyDeleteMy favorite side dish at summertime cookouts is potato salad!!
ReplyDeletebaker.sally1969@gmail.com
Something I used to like to make, for potlucks is a dessert called Hot Fudge Sundae Cake. Or barbecues, my favorite side to make was, tuna salad cones. johnlong83@rocketmail.com . I prefer print books, please.
ReplyDeleteCongratulations ๐ I love pasta salad. Or potato salad!!
ReplyDeleteBrownies are my go-to for picnics. Easy to make ahead on a busy schedule. margaretpawloski@gmail.com
ReplyDeleteI highly commend your use of Bush's Beans in your recipe. They are fabulous products. If you are ever in Pigeon Forge, TN be sure to visit Chestnut Hill, TN where Bush's Beans are made. They have a nice museum, cafe, and gift shop and Visitor's Center. I love baked beans as a cookout side. I also like baked whole onions. Just peel the onion and cut off the top. Sprinkle seasonings on the onion and top with a pat of butter. Cook until onion is cooked through.
ReplyDeleteNancy
allibrary (at) aol (dot) com
I like potato salad.
ReplyDeleteKit3247@aol.com
Looks great, Kim!
ReplyDeleteI usually make a corn salad or a macaroni salad for summer potlucks. But I am going try your bean recipe. I think my husband and I would really enjoy it with some corn bread
ReplyDeleteSissie_sue@yahoo.com
Congratulations on the release of your new book! It looks really good.
ReplyDeleteFaithdcreech@gmail.com
I love potato salad for a BBQ. This sounds delicious and perfect for cold winter nights too. aprilbluetx at yahoo dot com
ReplyDeletePerfect side is watermelon...easy and everyone loves watermelon.
ReplyDeletelafabq at aol dot com
I always make my lemon orzo pasta salad with extra sun-dried tomatoes.
ReplyDeleteWhat an interesting recipe, dear Kim❣️ Thank you so much for sharing it. My favorite side dish is Russian Potato Salad that my daughter in law makes ๐Happy Father’s Day to all Fathers, and to all Mothers for putting with us ๐JOY!!! Luis at ole dot travel
ReplyDeleteDefinitely stick to the ribs!
ReplyDeletelibbydodd at comcast dot net
My side dish is potato salad. It would be fantastic with your baked beans. 3labsmom(at)gmail(dot)com
ReplyDeleteKim, this looks good! I like your lighter take on the recipe. When making it for myself, I'd probably use turkey bacon too. It sounds perfect for a potluck or family barbecue. Congratulations on the new release!
ReplyDeleteI love fresh corn on the cob with any b-b-q food. Thanks for the chance to win.
ReplyDeleteI usually bring homemade mac and cheese and a feta salad to a BBQ. Congratulations on the new release!
ReplyDeletejarjm1980(at)hotmail(dot)com
What a great Father's Day (and summer BBQ side dish) recipe, Kim. I like the adjustments you made, as well. Thank you so much for sharing, and Marc and I hope you have a delicious summer!
ReplyDelete