Baked Beans

 

It’s been too long, since I’ve made Baked Beans. I was needing a side dish to complement three salads, for Easter. I couldn’t make Macaroni and Cheese, because I had pasta in two salads. Au Gratin Potatoes were out, because I made Potato Salad. Baked Beans were the perfect fit. 

Everyone loved them! My mom, who has disdain for beans, liked them! My daughter said they were her favorite, of the Easter Dinner. Hubby proclaimed them, awesome! I wish my grandson could have tasted them. Baked Beans are his favorite food. 

A YouTube demonstration video is available, by clicking this link.

BAKED BEANS

INGREDIENTS:

10 Ounces bacon, chopped

1/2 Medium onion, diced

1 Medium green bell pepper, diced

3 (28 ounce) Cans pork 'n beans

3/4 Cup Sweet Baby Ray’s Original Barbecue Sauce

1/4 Cup ketchup

1/3 Cup brown sugar

1/4 Cup apple cider vinegar

1 Tablespoon mustard

 

DIRECTIONS:

Fry bacon in a skillet, over medium high heat, until bacon has mostly cooked. Place bacon on paper towels, to absorb excess grease. Pour bacon grease, in a mason jar, to reserve for future cooking; and to coat baking tray. In the same skillet, heat 1 tablespoon bacon grease, over medium heat. Sauté onion and bell pepper until tender. Add remaining ingredients. Bring to a simmer. Coat a  9” X 13” pan with reserved bacon grease. Pour bean mixture into baking pan. Top with bacon. Bake at 350, covered, for 1:30, or until bubbly. Remove cover, and continue baking an additional hour; or until thick and bubbly. Makes 5.86 pounds. 20 (1/2 cup) servings.