These old fashioned homemade baked beans are always requested for parties and get-togethers.
Make these the night before you serve them for best flavor.
I learned to make these babies from my mom, Marilyn - who taught me
at a very young age that food from scratch was the best. She is a great cook. Thanks Mom.
I could eat these cold for breakfast the next day, they are that good. I put them over homemade mashed potatoes with butter. You may bake these in the oven; I use a crock-pot.
MOM'S BAKED BEANS
two (28 oz) large cans of pork and beans, I use Van Camps or Busch's
1/4 to 1/2 cup homemade brown sugar, packed (depending on how sweet you want them)
1/4 cup yellow mustard
1/2 large onion, chopped
1 lb bacon, cut in small pieces
1/2 cup Heinz ketchup
1/2 cup Baby Ray's honey BBQ sauce
In a dutch oven, fry the bacon pieces and onions together until onions are translucent and the bacon is cooked; not crispy. Drain the fat and put the bacon and onion back in the pan.
Lightly mix two cans beans with bacon and onion on medium-low heat. Add the ketchup, barbecue sauce and mustard. Stir carefully, and heat until very hot and the beans begin to bubble. Take off heat and cool. Place them covered in the refrigerator.
REFRIGERATE OVERNIGHT - this is critical for the flavor to develop properly.
To reheat and take to your outing or for dinner, you may place
them in a crock pot on high for a good three hours or pour into a
greased 2 quart casserole dish and reheat in the oven at 350 degrees for
an hour. Enjoy.
These are wonderful cold too.