Mom’s Baked Beans
This recipe is mom's baked bean recipe that I learned how to make. I still think she makes them a bit better. Adding the cooked onions and bacon adds lots of flavor and takes the baked beans to the next level. I came up with measurements because she always just dumped the ingredients as she went.
These were always a summer staple in the summer for picnics and the house smelled so good when they were cooking. We always took a canoe trip with another family on July 4th every year. My mom always made fried chicken and baked beans. We could not wait until lunchtime. If you have never tried leftover cold baked beans, I highly suggest it!
bon COOK tools used: Stainless Mixing Bowl, Perforated Baking Sheet
Flexipat Square Mold or Forteez Square Mold, Heat Resistant Spatula
Eco Chop, Kitchen Scissors
Ingredients
1 55oz can baked beans (I use Bush's Original)
4 slices bacon, cooked and chopped
1 sweet onion, medium chop
1/2 cup brown sugar, packed
1/3 cup ketchup
2 tablespoons molasses
1 tablespoon yellow mustard
1 tablespoon A.1. Sauce
1 tablespoon worcestershire sauce
1 tablespoon Heinz 57 Sauce
Directions
Preheat the oven to 350 degrees F. Place the Square Flexipat or Square Forteez Mold on a Perforated Baking Sheet.
In a skillet add 1-2 tablespoon bacon fat and cook the onion on medium low until translucent, around 15-20 minutes.
In a large mixing bowl combine the beans and the remaining ingredients. Mix well.
Pour the ingredients into the mold.
Bake for one hour.
** Use the Eco Chop for the onions. I also cooked the bacon in the oven and used the bacon fat for the onions. Cook extra bacon to have for sandwiches or salads, or just to eat yourself.
*** The recipe is easily doubled and you can bake in the Rectangular Flexipat or the Rectangular Forteez Mold.