My First Baked Beans

Susan Feliciano

By
@frenchtutor

As a newlywed, I was asked to bring baked beans to an event at the Oak Ridge Sportsmen's Association. My parents were members there and were introducing me and my new husband to all their friends. So the pressure was on!
I thought, how hard can it be to make baked beans taste good? What is it that I like in baked beans?
This is what I came up with.
The members at the event complimented me profusely - I'm not sure if because the beans were good, or if because I was a newlywed! You can decide for yourself.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4
1-pound cans pork and beans, drained
1 c
ketchup
1/4 c
mustard
2 Tbsp
tabasco sauce
2 Tbsp
worcestershire sauce
1/2 c
brown sugar
1 tsp
salt
1 tsp
pepper
12 oz
bacon
1
onion, chopped

Directions Step-By-Step

1
Drain sauce from pork and beans. Reserve sauce until you see that you have enough. Place beans in a large dutch oven. Preheat oven to 375°.
2
Stir together ketchup, mustard, tabasco sauce, worcestershire sauce, brown sugar, salt and pepper. Stir this sauce into beans. Sauce should come up to level of beans but not cover them. Add some of the bean liquid as necessary to bring it to the correct level. Stir well.
3
Meanwhile, cut bacon into 2-inch pieces and fry with the onion in a skillet until about half-cooked. Stir bacon, onion, and drippings into the beans. Bake the beans uncovered for 1 hour. (If browning too quickly, may cover after 30 minutes.)
4
More recent variation:
I no longer use pork and beans for this recipe, instead I use fresh cooked navy beans, or canned navy beans.
I've even found you can use the dry beans, but presoak them, and put this together without first cooking the beans. Cover and bake 2-3 hours until beans are tender. You have to watch the level of the liquid and add more if necessary.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southern
Other Tag: Heirloom