Almost every barbecue has them: the pan of murky-looking baked beans that makes you recoil with your eyes glossed over.
I promise, these are not them.
This baked bean recipe is much-loved by all! It’s one handed down from my Grandma through my aunt and now to me. My Grandma or “Granny” as I fondly called her always used Grandma Brown’s baked beans. Being I couldn’t find Grandma Brown’s beans in my neck of the woods I used the next best thing: Bush’s.
The canned beans are doctored up with a simple sauce made from ketchup, molasses, yellow mustard and onion, then roasted in the oven with thinly sliced bacon over top. If you know just one thing about me it’s that I like to add my mark to every, single thing I make.
My contribution is brown sugar sprinkled over top. It adds an element of sweetness to the smoky bacon that is delectable.
Yes, I just used the word delectable to describe beans! And I don’t regret it. One bit.
Roasted in the oven for a good hour or so allows the sauce to caramelize and thicken so it melts in your mouth in a flurry of sweet, smoky, old-fashioned goodness.
I never knew baked beans could taste so good! Thanks to my Granny. Bless her heart.
Canned beans are doctored up with a simple sauce made from ketchup, molasses, yellow mustard and onion, then roasted in the oven with thinly sliced bacon over top.
- Preheat oven to 400 degrees F. Grease a 9x13 inch casserole pan.
- In a large mixing bowl combine ketchup, molasses, mustard and onions, add beans and mix well. Pour into baking dish, arrange bacon slices over top, sprinkle with brown sugar.
- Bake 55-60 minutes, remove from oven and allow to set 5-10 minutes before serving.