Southern Style Baked Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a fantastic baked bean recipe from cookbook author Pam Anderson. I made these this past Memorial Day for a cookout and they were delicious. These are southern style, which means they are sweet, but they go well with BBQ. Read more . The long lower temperature baking time makes them thick and caramelizes the bacon on top. Note: This recipe calls for plain canned pork and beans. Because most of the liquid cooks out of the beans during baking, choose a brand of pork and beans or baked beans that have a lot of liquid. I used 2 cans of Bush's Baked Beans and 1 can of regular pork and beans and it was almost too dry by the end of the 2 hour baking time (but still yummy!) Next time, I'll use just all plain pork and beans. Ingredients:
8 slices bacon, halved |
1 onion, finely diced |
1/2 green pepper, finely diced |
3 cans (28 ounces each) pork and beans (see note in intro) |
3/4 cup barbecue sauce ( i used sweet baby rays original) |
1/2 cup brown sugar |
1/4 cup distilled or cider vinegar |
2 teaspoons dry mustard or 2 tablespoons dijon mustard |
Directions:
1. Place oven rack in the lower-middle position and heat oven to 325 degrees. Fry bacon slices in large skillet (big enough to ultimately hold all ingredients) until bacon is partially cooked. (There should be about 1/4 cup drippings in the pan). Remove bacon and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. Pour bean mixture into a greased 13-by 9-inch ovenproof pan. Top with bacon slices. Bake for about 2 hours, until beans are bubbly and sauce is the consistency of pancake syrup. Let stand for 5-10 minutes to thicken slightly and serve.
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