This week I’m featuring a great recipe for baked beans. With the summer picnics and holidays such as Memorial Day and the Fourth of July coming up, baked beans are always popular. I especially like this quick and easy recipe for a crowd.
This recipe uses canned beans which makes preparation quick and easy. But I don’t use just any brand; I love old fashioned Campbell’s Pork and Beans. This brand has a nice mild flavor that I’m used to. Most canned beans are already seasoned with some type of sugar and tomato sauce; these beans need just a little additional seasoning to spark the dish up. And I like this recipe because it’s not too, too sweet.I start with a No 2 can size of beans which is 53-1/4 oz. This makes 12 servings. I add lots of onion, a little bacon (this can be omitted) as well as brown sugar, catsup, mustard, garlic salt, Worcestershire sauce and pepper. And the beans should be baked in the oven to completely cook the beans and blend in the flavors. Then this dish will please any crowd. Here is the casserole ready for baking in the oven
All the recipes in this cookbook were tested by the Home Economics alumni at Louisiana State University; and the recipes have stood the test of time. Plus the artwork in the cookbook makes it interesting reading.
Southern Baked Beans
- 4 oz thinly sliced hickory smoked bacon (6 slices)
- 1 large onion, chopped
- 4 Tbsp dark brown sugar
- 1/2 cup catsup
- 1 tsp prepared mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 53-1/4 oz can Campbell’s Pork and Beans (do not substitute another brand)
Method and Steps:
- Preheat oven to 350 degrees.
- Fry bacon over medium heat about three minutes (it should be limp). Drain slices, cut each piece in half.
- In one tablespoon of bacon drippings, saute onion over medium heat about three minutes.
- Add brown sugar; cook about two minutes.
- Add catsup, mustard, Worcestershire sauce, garlic salt and pepper, cook slowly for five minutes.
- Add pork and beans; mix well.
- Please in a two quart casserole. Top with bacon and bake (uncovered) for 45 to 60 minutes.
Adapted from “Tiger Bait Cookbook”, LSU Alumni Association.
We’re off on another road trip, so I’m posting this on Monday. Wonder what we’ll come across on this trip!