My family background is such that baked beans are as much a part of the 4th of July celebration as apple pie. There is nothing that complements barbeque like a pot of baked beans that have simmered for hours in the oven. This recipe, which is from a Canadian cookbook, is just as good as "homemade." True confession time here...I've made this recipe many times over the years for dinner parties, holiday parties, birthdays, potlucks...and not once did anyone guess that these were not "made from scratch."
Ingredients:
4 slices bacon
1/2 cup of chopped onion
1 28-oz. can of your favorite baked beans (Libby's, Bush's, etc)
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard
Directions:
Cook bacon until crips, remove from skillet (reserve drippings), drain and crumble. Set aside. Cook onions in reserved drippings until tender. Combine all ingredients, including bacon, and blend well.
Pour into a 1 1/2 quart casserole and bake, uncovered at 300 (F) to 325 (F) for two hours.
Serves 6.
This recipe can be easily double or tripled.
Ingredients:
4 slices bacon
1/2 cup of chopped onion
1 28-oz. can of your favorite baked beans (Libby's, Bush's, etc)
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard
Directions:
Cook bacon until crips, remove from skillet (reserve drippings), drain and crumble. Set aside. Cook onions in reserved drippings until tender. Combine all ingredients, including bacon, and blend well.
Pour into a 1 1/2 quart casserole and bake, uncovered at 300 (F) to 325 (F) for two hours.
Serves 6.
This recipe can be easily double or tripled.
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