When you break out the grill, it’s also time to think about baked beans and deviled eggs to go with your cookout, picnic or family reunion. Mmmmmmm! Summer food! Over the years, this recipe has been perfected. What started out as a family favored recipe became a can’t-live-without dish. You probably have a “go-to” baked bean recipe but this one is worth a try. It’s a wonderful accompaniment to hamburgers, hot dogs, grilled chicken, smoked brisket…well just about anything smoked or grilled.
The is our “normal” size but as I said earlier, I have always cooked enough for a small army. This can easily be doubled.
I do need to tell you that you can use any kind of pork ‘n beans, even homemade, but the flavor of the Campbell’s are what help to set this recipe above and beyond.
pork and beans, mustard, catsup, brown sugar
bacon, Worcestershire sauce & onion
cut the bacon into pieces about 1″ wide, fry and drain on paper towels
mix it all together
pop it in a hot oven
Mama C’s Famous Baked Beans
4 (11 oz.) cans Campbell’s Pork and Beans
6 slices Maple Bacon, thick slices cut in 1″ slices across the bacon (I use scissors) (*optional but yummy!)
4 tablespoons light brown sugar, packed
2 tablespoon catsup
2 tablespoon yellow prepared mustard
2 tablespoon instant dehydrated onion
1 teaspoon Worcestershire sauce
Cut up the bacon into small pieces, fry until cooked.
Combine all ingredients in an oven-proof 8×8 dish. Bake covered.
Bake at 350°F for about an hour. Let rest for 10 minutes prior to serving.