I made this recipe back in the summer when we had some friends over for a cookout. Usually, I buy prepared baked beans … in a can (I know, but they’re easy). I decided it was high time I made them from scratch. I thought they were good but it was confirmed when our friend’s seven-year old boy asked for the recipe!
I had every intention of sharing them right away…then I forgot….
Until a few days ago when my mother-in-law and I were talking about Pork ‘n Beans….the base for traditional Southern Style Baked Beans.
Baked beans are the perfect side dish for any grilled meat but especially tasty with hamburgers and hot dogs. Because they can be served hot, warm or at room temp they’re always a hit at a pot luck or picnic.
In the south, there are probably about as many baked bean recipes as there are cooks. Everyone does them just a little bit differently. I love this recipe because it has the perfect combination of brown sugar, bbq sauce and it’s topped with chopped BACON! Not to mention that famous ingredient most southerners (including me) have a tough time saying… Worcestershire sauce. How many syllables does it have anyway?
Here’s the Recipe:
- 2 - 28 oz cans pork and beans (or 1 of the 55 or whatever it is, that's what I used)
- 1/2 c ketchup
- 1/2 cup bbq sauce
- 1/4 cup brown sugar
- 1 Tbsp yellow mustard
- 1 Tbsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 5-6 slices of bacon
- Combine everything except the beans and bacon, in a medium bowl and mix well, set aside
- Open the cans of beans and take out the "pork" and drain. I used a stainer but then had to add a little water when I started to cook them. Probably just draining well in the can would work.
- Mix beans with ketchup mixture and place in a 2 qt. baking dish (or cast iron skillet). If it looks too dry, add just a little water.
- Cut bacon into 1/2 inch pieces (enough to cover the top) and place in a single layer on top of beans
- Bake uncovered at 350 for about 1-1 1/2 hours....the goal is to have the bacon crispy or starting to crisp.