This is my mother’s baked bean recipe, and it’s the richest, thickest, yummiest one I’ve ever encountered. My friend James requested that I give it to him (I brought them to a potluck last month, and he’s been thinking about them ever since), and why not spread the artery-clogging wealth with everyone I know?
These are so rich that I limit myself to only making them once a year, usually for July 4th. Be wary of the long baking time — 3 1/2 hours — and plan accordingly.
- one pound bacon
- one large yellow onion, chopped
- 3 cans pork & beans, drained
- 3/4 cup brown sugar
- 1/2 – 3/4 cup ketchup
- 1/4 cup molasses
Preheat oven to 325 degrees. Fry the bacon until crisp, reserving all the bacon grease. Let bacon cool, then crumble into bits. Use 1-2 tablespoons of the reserved bacon grease to cook the onion until soft, about 5 minutes.
In a large lidded casserole dish or bean pot, combine crumbled bacon, onion, beans, sugar, ketchup, molasses, and 1/4 to 1/2 of the reserved bacon grease, stirring until well mixed.
Cover the dish with its lid and bake for 3 hours, then remove lid and bake an additional 30 minutes. Let cool for a good long while before you eat it; it retains heat well, which makes it great for taking to potluck suppers.