|Bubba, 1971, almost 3!|
Don’t be afraid of the molasses, baked beans aren’t baked beans without it! Dry mustard and vinegar provide a little kick and brown sugar sweetens it all up; chopped onions are a must, and crisp-fried bacon, just because…
|Stir it up...|
These baked beans go with about anything, and should you have a slice of cornbread slathered with butter to join it; you’re the lucky one.
Perfect 4th of July fare, it will be on our table that day for sure!
Baked Beans, My Way
½ pound bacon
½ cup brown sugar
¼ cup cornstarch
1 teaspoon dry mustard
½ cup molasses
1 tablespoon vinegar
1 medium white onion, chopped
4 (16-ounce) cans pork and beans
Fry bacon crisp, crumble and set aside.
Pour beans into a large bowl.
Add half of the bacon.
Add the remaining ingredients, one by one, stirring well after each addition.
Pour into a bean pot or casserole dish.
Top with remainder of bacon.
Bake at 350 degrees for about 3 hours. It will be thickened and bubbly.
Let stand 15 minutes before serving.