Baked Beans o’ Doom

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.

Baked Beans

  • 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.

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