Oct 16, 2007
I rarely give out 5-star ratings, but this recipe deserves it, I think. Not only was it very tasty, but it's quick and easy to make, too.
This was probably the first time in my life I'd taken canned baked beans (I used Bush's "Original"), which I like by themselves, and fixed them up to make them even better.
I'm not a big fan of mustard, but I had a jar of Hickory Farms Sweet-Hot Mustard which I wanted to use up. It was a 2.25 oz. jar by weight, and it was probably less than 1/4 cup, but more than 1/8, I think. And I couldn't find 15 oz. cans of beans, so I used 2 16 oz. cans.
Therefore I made this with a little more baked beans, and a little less mustard, than the recipe called for.
For the onion, I used a large, sweet Vidalia. After I "finely chopped" it, I thought there might be too much onion in the recipe, but the end result was just right.
I did drain the oil after cooking the bacon and onions, though.
In the end, this was a nice, thick, not too sweet, and only slightly mustardy dish. I loved having lots of bacon and onions in there too. Thanks for a great recipe!
—NMChef1
