Monday

Classic Baked Beans

Bacon Baked Beans

Yuuuum. Don't those look good? They're a pan of baked beans I made for the Fourth of July, but it being summer baked beans are the go-to food for cookouts, barbecues and church potlucks. I mean come on, that's bacon up there, and although I know some of you are vegetarians (sorry this post doesn't do much for you!) - bacon makes everything better! Plus, this is a smorgasbord of other tasty ingredients - including brown sugar - and the only thing better than bacon is bacon and sugar. (And for those of you not in the summer months, I think this is a great cold-day, comfort food, too!)

Now, I'll admit upfront that I basically doctored up some plain, canned baked beans. I know many people will scoff at such an idea, but if you ask me, a baked bean is a baked bean. Plus this way I knew the beans would be perfectly cooked and the texture would be right and what everybody was expecting. It is, afterall, the flavor of these beans that really knock your socks off.

Trust me. They're good. And easy. There was only about a serving left at the end of the night, and one of my co-workers took it with her rather than letting me chunk it. And when your guests are asking to carry home the leftovers you know the recipe was a success.

Classic Baked Beans
Adapted from Allrecipes
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Ingredients
2 15-ounce cans of baked beans
1/2 cup packed brown sugar
1/2 onion, diced
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
Salt and pepper to taste
5 slices bacon

Directions
1. Preheat oven to 350 degrees.
2.In a 9 by 9-inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar, and season with salt and pepper. Top with the bacon.
3. Bake 1 hour, or until sauce is thick and bacon is cooked.