Recipes
Baked Beans with Bacon
Let me start off by saying baked pork and beans are an all time favorite side dish, I never make them from scratch but with summer grilling season upon us, it’s time to make this delicious side dish.
Ingredients
2 (28-ounce) cans Lodi Canning Pork and Beans, spoon off excess liquid from top
½ medium sweet onion, roughly chopped
¾ cup dark brown sugar
1 tsp dry mustard like Colman’s
6-8 slices (about ½ pound) thick cut bacon, cut into 1-inch pieces or pork belly
½ cup Ketchup
Method
1. Preheat oven to 325º and grease a large 2½ to 3 quart casserole dish with bacon fat, just rub some bacon pieces around the dish.
2. Empty one can of pork and beans (excess liquid skimmed off) into bottom of casserole dish. Combine brown sugar and mustard in small bowl. Sprinkle half the brown sugar/mustard mixture over beans. Scatter chopped onions over beans and brown sugar mixture.
3. Empty second can of pork and beans over top. Sprinkle with remaining brown sugar mixture. Scatter bacon pieces evenly over top, followed by ketchup.
4. Bake in slow oven (325º) for 2½ hours. Stir to combine and let rest at least 15 minutes before serving.
5. This recipe serves 10 people.
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