Now, what's a family picnic without a big pot of baked beans? This recipe is by Chef Dean Fearing's Grandmother (even he won't take credit for it). It's quick, it's easy, and just plain good!
Serves: 8
1/2 pound bacon -- coarsely chopped
1 can pork and beans (31 oz.)
1 large onion -- chopped
3/4 cup ketchup
2/3 cup packed brown sugar
1/3 cup molasses
2 tablespoons mustard
2 tablespoons cider vinegar
Cook bacon in a large pot over medium-high heat until brown and crisp, about 7 minutes. Push bacon to one side of the pot; spoon off fat. Add remaining ingredients to the pot; season with salt and pepper and mix well. *Simmer until the mixture is thick, stirring occasional, about 30 minutes.
*To bake instead of simmer, transfer combined mixture to a lightly greased casserole or bean pot large enough to hold it all. Bake in a preheated 350-degree oven 50-60 minutes. Additional strips of bacon may be placed on top before baking if desired.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved