Merlin’s Baked Beans
I never used to have a written recipe for my "famous" beans. I would always just dump in the various ingredients until it looked right! However, after receiving enough requests, I finally measured out everything so here it is…
Ingredients
- 2 16-ounce cans Pork & Beans I use Bush’s or Campbell’s
- ¼ pound (4 slices) bacon diced
- 1 small onion chopped
- ¼ cup brown sugar or more to taste
- 3 tbsp prepared mustard I use Plochmann’s or French’s
- 2 tbsp ketchup I use Heinz
- 2 tbsp molasses I use Grandma Hubbard’s
Instructions
- Fry the onion with the bacon until the bacon is crisp and the onion is tender. Drain.
- In a 1½ to 2 quart baking dish, combine beans (with the liquid), bacon, onion, and all remaining ingredients.
- Bake uncovered at 350° for 35 to 45 minutes or until thickened.
Alternate method using dried beans
- Place 8 ounces (1⅛ cups) dried navy beans in a large pot, cover with 2" water, and bring to boil. Boil for 2 minutes, cover, and let stand for 1 hour. Drain. Cover the beans with 2" fresh water, bring to boil, and simmer for 50 to 60 minutes until very tender. Drain.
- Proceed as above substituting cooked beans for canned pork and beans, increase ketchup to ½ cup, increase brown sugar to ¾ cup, add ½ teaspoon salt, and bake covered.