Southern-Style Baked Beans

I’ve taken these baked beans to many a cookout and picnic. I’ve never brought any home. Usually, I’m not a very brand-conscious cook. With this recipe, however, I would suggest using Bush’s beans. Specifically, I use 2 cans of the Homestyle flavor and one of the Bold and Spicy. Also, most of the time I don’t use any green bell pepper — even though it is yummy if you do. Also, I almost always use Dijon instead of dry mustard but that is also because I usually have Dijon on hand. I also have a preference for cider vinegar — this weekend, however, I’m using distilled — I’m sure that it’ll be good too.

Happy Memorial Day weekend, y’all!

8 slices bacon, cut into 1-inch pieces
1 medium onion, diced
1/2 medium green bell pepper, diced
3 large cans (28 oz. each) baked beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 t. dry mustard or 2 T. Dijon

Adjust oven rack to lower-middle position. Heat oven to 325. In a large pan, fry bacon until it is medium crispy. Discard all but about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onion and bell pepper to pan and cook in drippings until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there isn’t room enough in the pan, just heat the beans to a simmer, transfer to a large bowl and stir in remaining ingredients.)

Pour flavored beans into a greased 9 X 13 ovenproof pan (I use a large wide casserole pan). Bake, uncovered, until beans are bubbly and sauce is the consistency of pancake syrup (the fake kind, you know, in other words, thicker than pure maple syrup), 45 minutes-2 hours, depending on the “juiciness” of the brand of beans you use.

Let stand to thicken slightly. Serve warm.

Serves 18.

This recipe is easily increased or decreased. Use a 28 oz. can of beans (and appropriate ratios of other ingredients) for every six guests.