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 Busch's
1/4 to 1/2 cup homemade dark brown sugar, packed (depending on how sweet you want them)
1/2 cup Baby Ray's honey BBQ sauce
1/4 cup yellow mustard
2 TBS apple cider vinegar
2 TBS molasses
1/2 tsp Liquid Smoke (or to taste)
1/2 large onion, chopped
1 lb bacon, cut in small pieces
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 brown sugar, barbecue sauce, mustard, apple cider vinegar, molasses and Liquid Smoke. 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 sprayed foil pan, pour into ramekins for individual servings (bake 30 minutes) or into a
greased 2 quart casserole dish and reheat in the oven at 350 degrees for
an hour. Enjoy.
I usually use the crock pot and warm on high for a good two to three hours.
These are wonderful cold too.