First off I want to say the the Pioneer Woman’s Baked Beans look YUMMY! It is her picture, and while her recipe is nothing like mine, they look the same going into the oven.
So be sure to visit her website to see how hers are made, and I will give you mine here! There you go! Two for one! Well, actually more than two if you check out page 2! Now, like my potato salad recipe, this is a family one handed down by word of mouth, and while I never measure anything they always taste basically the same. I usually made a 13″ x 9″ cake pan full (huge roaster if a BIG party but easy enough to adjust) so keep a cake pan in mind as I tell you how I make them… they are award winning and guaranteed to bring compliments!
- One large, 55 ounce, can of Baked Beans of your choice + one smaller can to fill the pan to full
- Worcestershire Sauce
- Karo (light) Syrup
- Brown Sugar
- Mrs. Butterworth’s Pancake Syrup*
- BBQ Sauce*
*This is a very flexible recipe, so you can substitute BBQ sauce for ketchup, or add it in conjunction with it, and the same with the Mrs. Butterworth’s… you can add some if you have it or leave it out if you ran out last week… it makes it that much better but your guests will not be the wiser.
- Open and drain the juice off the canned beans, removing any fatty bacon chunks that might be in it too… and pour into sprayed with Pam pan.
- To the bean squirt about 1/4 cup of ketchup across the top in squiggles. You can cut back on amount of ketchup and add the equivalent of BBQ sauce if you prefer.
- Squirt a small amount of prepared mustard over the top of the beans
- Pour abour 1/4 cup (I emphasize I do not measure it) of Karo syrup over the beans
- Do the same with the Mrs. Butterworths if you like the added maply buttery flavor
- Squirt a small amount (maybe the equivalent of a tablespoon or less) of Worcestershire sauce to the rest
- Add about 4 heaping tablespoons of brown sugar
- Mix well
- Cover the entire top of the beans with wall to wall bacon
- Bake on the middle rack of your oven at 335 degrees for approximately 2 hours or until thickened and the bacon crispy
The beans will be soupy (but not overly so) when they go into the oven… you need the moisture so they do not dry out during the baking process. Once done let them sit for about 10 minutes and serve warm.
Be sure to make PLENTY! I have had guests come back for THIRDS!
Want EVEN MORE baked beans???
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- The Everything Slow Cooker Cookbook Margaret Kaeter Errant . – Eventually I bought a copy of Margaret Kaeter’s The Everything Slow Cooker Cookbook. The recipes looked much more interesting than usual. They weren’t just pot roasts with veggies or bland soups.
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- recipe!?! : baked beans and eggs chinese style – just about anyone can cook this so i wouldn’t even dare to call this a recipe. it is the most basic dish that most chinese households cook when there is nothing else to offer. what you need is half a can of baked beans and two eggs. …
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