I am a sucker for good baked beans. I will forgo the burger for the baked beans. But, I’m sorta picky about how they are made.
Everyone has their own version, and different regions of the country seem to have specific baked bean flavors. Savory, BBQ, sweet, with veggies, with meat, straight from the can.
Personally, I have three kinds that I make and love. This spring I will make sure you have my recipe for Buttery Baked Beans, I have a quick variety which does involve starting with a famous brand canned beans, and then I have this gem passed down to me by my much-loved Aunt Doris. I love that she shared this recipe with me. I’m not sure how much she had shared it previously. I remember quite vividly how perturbed she was with me for not returning the favor and sharing my apple pie recipe with her. I still feel slightly bad about that, but only my kids get that one.
This recipe is mostly sweet and happily only five ingredients! Perfect with burgers or hot dogs or to bring to a picnic or potluck. Add some Old-Fashioned Potato Salad or Bacon Ranch Pasta Salad and you’ve got one heck of a yummy meal.
So, per the request of Aunt Doris’ kids, here is her amazing recipe for baked beans from scratch. She never wrote it down for me so this may be just a touch modified by yours truly, but it’s darn close to the original.
Drain and rinse four 15 oz. cans of Northern Beans. Put them in a heavy, covered 2 qt. pot or oven safe-dish.
Stir in the following:
3 T. molasses
1 can tomato soup
and 1 c. brown sugar.
Lay 4-6 slices of uncooked bacon over the combined ingredients.
Cover and bake at 300 degrees for 4 hours. Stir well to break up the bacon, season with salt and pepper to taste, and serve warm!
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