I’ve been meaning to make baked beans for months now and have dried beans hiding out in my pantry, but I’m intimidated by the whole soaking thing. Last week I bit the bullet and decided to do a trial run of sorts using canned beans. A quick google search resulted in this little gem from Trisha Yearwood. I’ve only ever eaten the bottled version of baked beans so I have nothing to compare it to, but I must say I really like these. The sauce is like candy and bacon mixed together so how can you go wrong? And the best part – it was ready in about an hour.
Trisha Yearwood’s Baked Beans
1 lbs bacon
1 large vidalia onion; chopped
4 cans (15 oz) pork and beans
1/2 cup dark molasses
1/4 cup light brown sugar; (packed)
2 TBL prepared yellow mustard
1. Preheat the oven to 350 degrees.
2. Fry the bacon in a large skillet over medium-high heat until crisp.
3. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels.
4. Crumble and set aside, if you didn’t already chop it.
5. Pour out and discard all but 4 tbsp. of the bacon dripping.
6. Add the onion to the pan and saute until softened, about 7 minutes.
7. Stir in the beans, molasses, sugar, mustard and bacon. Mix well.
8. Pour the beans into a 3-quart casserole dish and bake, uncovered for 45 minutes.