This is a great basic baked bean recipe and it's always a hit, especially on those outdoor barbecue kind of days. Perfect with ribs!
My wife is vegetarian so I always leave out the bacon these days, but I have made it with ground sausage in the past and that just puts these beans into orbit!
Instead of ketchup I use 1 can of tomato soup (without the extra can of water), then add the molasses, brown sugar, onions, and a little bit of my favorite barbecue sauce for that extra zing and leave out the Worcestershire. Then I throw in a mixture of 8 or 9 different beans, including a can each of cut yellow and green beans for a touch of color.
After combining everything I thinly slice a sweet onion and lay the slices on top while they bake, they add a nice flavor and finishing look.
I do drain my cans beforehand except maybe a little of the thicker juice from the kidney and similar beans, otherwise there's way too much liquid and you wind up with bean soup instead. At least an hour at 350 covered, then another hour or more at around 225 and they come out amazing.
I've also learned to make 2 batches of these in different baking dishes, a large one for guests and a smaller one for us for the next day, otherwise there's never anything left over for the cook!
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This is a great basic baked bean recipe and it's always a hit, especially on those outdoor...