Itching to channel your outdoorsy side sans the mosquitoes? This season, rely on smoky baked beans to bolster your camping daydreams. Here, Cooking in Pajamas shows you how.

Are baked beans a warm comforting dish for a blustery day, or are they the perfect side dish to serve at your Summer BBQ?

In my humble opinion, they're both. Nothing says Summer to me like a cookout with burgers and hot dogs, corn on the cob, and a side of baked beans. But then again, there is nothing quite as nourishing as a bowl of warm, comforting baked beans on a cold rainy day.

Nothing makes your house smell as good as a pot of homemade beans baking in the oven. Yes, this recipe cuts a few corners by using canned beans, but the final product will taste nothing like anything out of a can.

Keep reading for her baked beans recipe

The Ultimate Baked Beans (recipe courtesy of myrecipes.com)

1 (1-lb.) package bacon slices
4 medium-size yellow onions, sliced
1/2 cup firmly packed light brown sugar
1/2 cup apple cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2 (16-oz.) cans butter beans, drained and rinsed
1 (15-oz.) can lima beans, drained and rinsed
1 (16-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can baked beans

Preheat oven to 350°F. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (Reserve about 3 Tbsp.) Chop bacon.

Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.

Bake at 350°F for 1 hour.

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