Recipes: Mom’s Baked Beans

• Prep Time:10 minutes
• Cook Time:50 Minutes
• Serves:8

 

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Summertime BBQs always stir up childhood memories of the Fourth of July: parades, bikes with streamers and crepe paper woven between the spokes, saluting and honoring veterans and flying the “Red, White and Blue” high! A true favorite was always my mother Shirley’s baked beans served on a redwood picnic table at our backyard parties. These can be made the day before and simply reheated. I still use Mom’s old McCoy Bean Pot which has been in the family for over 60 years.

 

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Ingredients

1/2 Lb. bacon
2 Medium Spanish onions, medium dice
4-16 Oz. cans baked beans of your choice
1 Cup root beer, (adds sweetness, and a hint of peppery flavor), or 1/4 cup dark brown sugar.*
3/4 Cup ketchup
1 Tablespoon white vinegar
4 Tablespoons prepared yellow mustard

Preparation

Drain the beans well in a colander, remove pork fat if included.

Place bacon on a cookie sheet, and bake at 350 degrees, until slightly crisp, remove and drain on paper towel, retain drippings and cut the bacon into a fine dice, and reserve.

Using a heavy fry pan, take 1/2 of the bacon drippings, and sauté the chopped onions until transparent in color, about 5 minutes, stirring often.

Mix all the ingredients together and put in a slightly greased, oven proof 4 qt dish. Bake at 350 degrees uncovered for 50 minutes, until the sauce is thickened.

*If using root beer, find one that is produced with cane sugar. Buy extra and use for a root beer float which is always a great dessert on a hot summer day!

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