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...
- 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
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.