Mom’s Baked Beans

Summertime BBQs always stir up childhood memories of the Fourth of July: parades, bikes with streamers and crepe paper woven between the spokes, saluting and honoring veterans and flying the “Red, White and Blue!” high. A true favorite was always my mother Shirley’s Baked Beans served on a redwood picnic table at our backyard parties. These can be made the day before and simply reheated. I still use Mom’s old McCoy Bean Pot which has been in the family for over 60 years.

My mom and her Baked Beans

My mom and her Baked Beans

Mom’s Baked Beans

Servings: 12 – 16

1/2 lb. bacon
2 medium Spanish onions, medium dice
4-16 oz. cans baked beans of your choice
1 cup root beer, (adds sweetness, and a hit of peppery flavor), or 1/4 cup dark brown sugar.*
3/4 cup catsup
1 tablespoon white vinegar
4 tablespoons prepared yellow mustard

Drain the beans well in a colander, remove pork fat if included.

Place bacon on a cookie sheet, and bake at 350 degrees, until slightly crisp, remove and drain on paper towel, retain drippings and cut the bacon into a fine dice, and reserve.

Using a heavy fry pan, take 1/2 of the bacon drippings, and sauté the chopped onions until transparent in color, about 5 minutes, stirring often.

Mix all the ingredients together and put in a slightly greased, oven proof 4 qt dish. Bake at 350 degrees uncovered for 50 minutes, until the sauce is thickened.

*If using root beer, find one that is produced with cane sugar. Buy extra and use for a root beer float which is always a great dessert on a hot summer day!

Every family has a recipe, and every recipe has a story!
Have a Safe and Happy 4th of July!



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