I know I have these Baked Beans posted on another post
but decided they needed a page of their own.
Outdoor barbecues, camping trips and picnics are in full swing right now
and this is the perfect dish to include. Anyone that's had them says the same thing.
Their favorite baked beans so far.
They truly are the best I've ever tasted and super easy to make.
Baked Beans
1/2 pound bacon, diced
1 medium onion, chopped
2-3 cloves of garlic, minced
2 tbsp molasses
1/4 cup packed brown sugar
1/2 cup barbecue sauce
1/4 cup white vinegar
2 tsp Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 (16 ounce) pork and beans, undrained
1 (16 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can chili beans in sauce, drained (do not
rinse)
Directions
Heat oven to 350*.
In a large skillet cook bacon, remove from pan with a
slotted spoon and set aside.
In the same skillet, drain part of the grease and cook
the onion with a pinch of salt until it gets some color and is tender. Add the
garlic and continue to cook 2-3 minutes. Place onion mixture into a large bowl
and mix with all other ingredients, except beans and bacon, mixing well, then
stir in beans and bacon.
Place in a greased 2-1/2-qt. casserole and bake covered
for 40 minutes, uncover and cook an additional 25-30 minutes.
NOTE: Make sure you pay attention to the
cans of beans. To drain or not to drain.....that's the question.
