Sunday, October 31, 2010
Sandy's Baked Beans
I was expecting a good recipe and little did I know I would be eating it out of the pan before it even hit the dinner table.
2 28-oz. cans pork and beans
1 1⁄2 cups light brown sugar
1 cup ketchup
1⁄2 cup yellow mustard
1⁄2 cup molasses
1⁄4 cup juice from a jar of sweet dill pickles
1 small yellow onion, thinly sliced
4 strips bacon, halved crosswise
1. Preheat oven to 400°. Put the pork and beans, brown sugar, ketchup, mustard, molasses, and pickle juice into a large ovenproof pot or bean pot and stir well to combine.
2. Top the bean mixture with onion slices and lay the bacon over the top in a single layer. Bake, uncovered, until the bacon is crisp and the beans are hot and bubbling, about 1 hour. Remove from the oven and allow to cool slightly. Stir the onions and bacon into the beans before serving.