Uncle Mort's Baked Beans Bonanza
And, What's a family or neighborhood back yard get together without a big pot of Baked Beans to accompany the Burgers and Dogs and Chops and Steaks. Accompany with some homemade Potato Salad, and you have a true honest to goodness Back Yard Feast. And -- The Time Is Near. Hello Spring.
I sometimes leave them juicy and other times ladle off the juices and serve them dryer. Dry enough that you can slap some between two slices of bread for a sandwich.
True Boston Baked Beans are served pretty dry I believe.
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- 1 can(s)
- pork and beans or baked beans (allen's or bush's) # 10 size can
- 2 c
- brown sugar
- 2/3 to 1 c
- honey or dark molasses
- 3 Tbsp
- yellow mustard french's
- 1/2 tsp
- 1/4 tsp
- salt and pepper each
- 3/4 lb
- bacon cooked and cut in 2 inch lengths or crumpled
- 2 to 3 Tbsp
- bacon grease
- 1 medium
- onion diced coarse
- 3 tsp
- worcestershire sauce
1The # 10 sized can is also referred to as the industrial sized can (104 oz. to 117 oz.) I at times make a half batch with two 28 oz. cans.
2These can be made in an oven proof crock, a crock pot or a large frying pan. I most often use the Crock Pot.
3Add beans and all remaining ingredients to pot and give a good thorough stir.
4If using oven, bake at 325 degrees for 1 1/2 hours. If using Crock Pot cook on high for 1 hour till bubbly, then reduce to Low or "Keep Warm". Stir occasionally. If using large frying pan low simmer and stir for about 40 minutes. All three methods work well.
5If you prefer them dry, continue to ladle off the juices when they are nearing completion.
6Invite the neighbors over and Enjoy. These freeze very well and are just as good three months later.
7Note: I'm a low salt cook. I find the cooked bacon and grease supplies enough salt. You could add a little more if needed. I add Tabasco sauce until there is just a hint of "Heat".