Photo: Leigh Loftus
Beans have a pretty unfortunate reputation as the musical fruit. Whether the moniker is deserved or not in your house, beans also happen to be magically delicious.
These particular baked beans? They’re the perfect marriage of homemade and store-bought. They don’t require any soaking or an overnight in the slow cooker, but they’re also far better than the canned baked beans that need little more that a spin through the microwave before they’re fit to consume.
This is a family recipe from my friend Kelley, whose grandmother lays claim to the initial recipe, but as with most family recipes, I’m sure this has been passed around to family and friends alike and tweaked many different ways. You can skip the green pepper if you prefer, or substitute red peppers or another vegetable that you like. I like to use Applewood or hickory smoked bacon for extra flavor and you can substitute some of the brown sugar for molasses if you want to get really crazy.
Photo: Leigh Loftus
- Two 13-ounce cans of pork and beans, drained
- One pound package lean bacon, diced
- 2 medium onions, diced
- 2 large green peppers, diced (optional)
- 2 teaspoons Worcestershire sauce
- 1 cup ketchup
- 1 cup brown sugar
- Preheat oven to 325° F. Combine all ingredients in a large oven-safe pot and bake, covered, for 2 hours 30 minutes, stirring occasionally. Uncover and cook 30 final minutes. Let cool before serving and keep leftovers in a sealed container for up to three days.
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