Baked Beans, Two

Recipe of the Week
 
Baked Beans
 

This week we have two variations of baked beans. They came in at roughly the same time, so we thought we’d let you enjoy both recipes.


Baked Beans, One
Courtesy of
Doreen Weidman

Ingredients


10 cans Campbell’s Pork & Beans
1 pound light brown sugar (1 lb.)
1 pound sliced bacon
2 Tablespoons ground mustard
Ketchup

Method

In a lasagna type pan, put in and spread evenly half of the beans. Mix the box of brown sugar and ground mustard. Spread half of that over beans. Spread the rest of beans in the pan, then rest of the sugar mixture. Cut the bacon slices in 1″ pieces then lay them over the beans to cover the entire pan. Over that, evenly spread a layer of ketchup.

Bake in a 325 degree oven for 3 1/2 hours.

You won’t believe how good these beans are!!


Baked Beans, Two
Courtesy of
Beverly Rossman

Ingredients


4 (11 oz cans) Campbells Pork & Beans
5 thick slices of Bacon
1 cup onion, coarsley chopped
1/2 cup light molasses
1/2 cup catsup
1 teaspoon dry mustard

Method

Make these beans the day day before you are going to serve them so the flavors can blend.

Preheat oven to 400 degrees. Empty the cans of beans into a 3-quart casserole.

In a skillet, saute the bacon until lightly browned. Remove the bacon, from pan, put the onion into the bacon grease & cook until transparent.

Remove from heat. Add crumbled bacon, the onion, molasses, catsup, and dry mustard to the beans and mix well.

Bake, uncovered, 45 min.

On the day you are going to serve them, heat in a 400 degree oven for 20 min. You do not want to serve these hot but serve them at room temperature. I usually heat these in the morning and then they are cooled down by serving time.

Makes 8-10 Servings.








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