I love these baked beans. And to be honest, I don't always bake them but just simmer them on the stove top. It just depends on my mood. Or how quickly I want them to be done. I just made these a couple days ago and didn't take pictures as I went along. The next time I make them I will add more pictures.
1/2 lb bacon - chopped
1 small onion - diced
2 cans pork & beans
4 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1/2 tablespoon mustard
Depending on your own personal tastes you can use more or less bacon and onion. The cans of pork and beans are the average size can or you can buy one of the larger family size and use it. I'm a comparison shopper and find that most of the time the larger sizes aren't always the cheapest option.
Fry your chopped bacon until crispy. Remove and drain on a paper towel. Toss your chopped onions into the bacon fat and cook until translucent. Remove onion with a slotted spoon and let the grease drain back into the pan. (Unless you want all the extra grease.) If I'm doing this on the stove top I don't bother but just use a saucepan for everything and throw it all together.
In an oven proof baking dish combine all the ingredients and cover. Again, no need to preheat oven, just place on middle rack, turn the oven to 350F and bake for 1 hour.
The finished beans are darker than what this picture shows. Also, if you like thicker beans make them a day ahead of time and refrigerate. The next day reheat them on the stove and you will have nice thick and oh so wonderful tasting baked beans!
My recipe card shows I got this from my mom in 1976. It has been one of our family favorites and is great for picnics, potlucks and church dinners.
1/2 lb bacon - chopped
1 small onion - diced
2 cans pork & beans
4 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1/2 tablespoon mustard
Depending on your own personal tastes you can use more or less bacon and onion. The cans of pork and beans are the average size can or you can buy one of the larger family size and use it. I'm a comparison shopper and find that most of the time the larger sizes aren't always the cheapest option.
Fry your chopped bacon until crispy. Remove and drain on a paper towel. Toss your chopped onions into the bacon fat and cook until translucent. Remove onion with a slotted spoon and let the grease drain back into the pan. (Unless you want all the extra grease.) If I'm doing this on the stove top I don't bother but just use a saucepan for everything and throw it all together.
In an oven proof baking dish combine all the ingredients and cover. Again, no need to preheat oven, just place on middle rack, turn the oven to 350F and bake for 1 hour.
My recipe card shows I got this from my mom in 1976. It has been one of our family favorites and is great for picnics, potlucks and church dinners.
Comments