Baked Beans

Name: Baked Beans
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
Ingredients: 2 (16 ounce) cans pork and beans, lightly drained (about); 1/4 lb bacon, diced; 1 small green bell pepper, seeded and diced; 1 small onion, diced; 3 cloves garlic, minced; 2 tablespoons molasses; 1/4 cup ketchup; 1 tablespoon yellow mustard; 2 tablespoons Worcestershire sauce; 1 tablespoon cider vinegar; 1/4 teaspoon fresh ground pepper; salt

Submitted by Toby Jermain

"This is my wife's long-time recipe. It's similar to many others, but the bottom line is that this one tastes a lot better than most."

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Ready In:: 1hr 25mins
Ingredients:: 12
Serves:: 4-6

ingredients

2 (16 ounce) cans pork and beans, lightly drained (about)
¹⁄₄ lb bacon, diced
1 small green bell pepper, seeded and diced
1 small onion, diced
3 cloves garlic, minced
2 tablespoons molasses
¹⁄₄ cup ketchup
1 tablespoon yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
¹⁄₄ teaspoon fresh ground pepper
salt

directions

Cook bacon until crisp.
Add green pepper, onion, and garlic.
Cook until soft and drain, reserving 1 Tbsp bacon grease with the onion mixture.
Combine all ingredients in a medium lidded casserole, mixing thoroughly.
Place covered casserole in a 350 degree F for 15 minutes.
Reduce heat to 300 degrees F, and bake for 1 additional hour, stirring every 15 minutes.
If desired, uncover for the last 15 minutes to dry out the beans a little.

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Reviews

I don't normally like baked beans unless they have bacon and taste really good. These didn't disappoint! I doubled the recipe but I think that was a mistake because it made a lot! I was surprised. Thanks!

Pismo
I made this recipe for my son's birthday BBQ and everyone loved it! The only thing I changed was using honey instead of molasses. This recipe is a keeper, thank you.

Julie Tremmel

Tweaks

I made this recipe for my son's birthday BBQ and everyone loved it! The only thing I changed was using honey instead of molasses. This recipe is a keeper, thank you.

Julie Tremmel

RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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