I serve baked beans with everything from hot dogs to Barbecued Chicken (page 96). They are a great side dish, and the bacon, molasses, and brown sugar in this version make them irresistible.
Recipe information
Yield
serves 10
Ingredients
1 pound bacon
1 large onion, such as Vidalia, finely chopped
4 15-ounce cans pork and beans
1/2 cup dark molasses
1/4 cup light brown sugar, packed
2 tablespoons prepared yellow mustard
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Fry the bacon in a large skillet over medium-high heat until crisp. Re-move the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
Step 3
Pour out and discard all but 4 tablespoons of the bacon drippings. Add the onion to the pan and sauté until softened, about 7 minutes. Stir in the beans, molasses, sugar, mustard, and bacon, and mix well.
Step 4
Pour the beans into a 3-quart casserole and bake, uncovered, for 45 minutes.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
