Mom’s Baked Beans

Posted bygleeguilfordPosted inRecipeTags:, , , , ,

To say this is a Family Favorite is an understatement.

My Mom’s Famous Baked Beans.

It has made an appearance at every Fourth of July Party and other Barbeque at my parent’s house and then, at their children’s homes as well. It’s a very easy recipe. If you can open a can of beans, chop and stir, you can make these Baked Beans. If you wish to make it vegetarian, buy the Vegetarian Beans, don’t add bacon to the top and cover with aluminum foil. But, if you do like bacon, go for it! It adds flavor and crunch to the top and smells great.

Mom's Baked Beans
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Mom’s Baked Beans

Recipe by Lyla RiceCourse: Side DishCuisine: BarbequeDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

2

hours 

Ingredients

  • 1 3 LB can Baked Beans

  • 1 large onion, peeled and chopped fine

  • 1/2 cup light brown sugar

  • 2 tsp. mustard (yellow)

  • 1 Tbl. Worcestershire sauce

  • 1 cup Ketchup or 1/2 Ketchup and 1/2 Bar-B-Que Sauce

  • Bacon Strips

Directions

  • Preheat oven to 350.
  • Mix all above ingredients, except bacon together and pour into a large casserole dish.
  • Top with bacon and bake 2 hours.

Notes

  • I find the baked beans already sweet, so I omit the brown sugar.
Happy Fourth of July and Happy Birthday Dad! You’re a Grand Old Dad, you’re a great neighbor too and you sweep woman off of their feet. Your’e a boatman true, a pilot too, There isn’t a thing you can’t do. Happy Birthday to you and the Red White and Blue and the flag does salute you too. May you live happily ever after, Happy Brithday to you! Sung to the tune of She’s a Grand Old Flag.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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