Let’s face it, if you’re going to take the time to prepare and actually bake baked beans in an oven on a hot summer day, it’s probably for a special occasion or potluck. My husband and I worked together to prepare several large pans for an event just like this recently. He crisped the bacon outdoors in the electric skillet early in the morning while it was still cool outside. I love cooking outdoors in nicer weather and have found our old camping standby, the electric skillet, great for this. Keeps the kitchen cleaner, too!
Potluck Baked Beans & Smoked Cherrywood Bacon
1 lb thick Smoked Cherrywood Bacon
1 can (7lb 2oz) Pork and Beans
1 – 28 oz can Bush’s Maple Cured Bacon Baked Beans
1-3/4 cup chopped onions
1-3/4 cups ketchup
3/4 cup firmly packed brown sugar
1/2 cup molasses
1/3 cup prepared mustard
2 Tbsp Worcestershire sauce
1 tsp black pepper
Heat oven to 350 degrees. Crumble cooked bacon. In 6-quart oven-proof bowl or pan combine bacon, beans, onions, ketchup, brown sugar, molasses, mustard, and Worcestershire sauce. Bake uncovered, 2 hours or until thickened and bubbly, stirring every 30 minutes.
Oh, and don’t forget to sneak a crispy bacon strip for yourself!
Modern Hen home 