While visiting home over Memorial Day weekend, my mom and I made our family recipe for barbecue baked beans. For some reason, this particular batch was exceptionally delicious. Greg, from Rufus’ Food and Spirits Guides, inspired me to make the dish after reading his post.
Although our recipe isn’t entirely homemade (we use canned beans), it doesn’t take away from the abundance of flavor. The beans are sweet, with the perfect amount of salt from the crisp bacon strips.
We paired the beans with sweet corn, succulent turkey burgers (here) and a crisp green salad. My dad and I weren’t afraid to grab a second helping of the beans.
3 (28 oz.) cans Bush’s baked bans
1 cup ketchup
1 medium sweet onion, diced
2 tbsp. molasses
6 tsp. Coleman’s dry mustard
2 cups dark brown sugar
Uncooked bacon slices, to top beans
Preheat oven to 350 degrees.
Drain liquid off top of beans in each can. In a large bowl, mix beans, ketchup, onion, molasses, dry mustard and brown sugar. Pour mixture into 2 1/2 quart baking dish, then top with uncooked bacon strips.
Cook beans for 1 1/2 to 2 hours (the longer you cook them, the thicker they will get). Edges should be bubbling and a deep brown color. Remove from oven and let beans sit for 10-15 minutes before serving.