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Darn Good Southern Tangy Baked Beans Recipe

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This recipe for Darn Good Southern Tangy Baked Beans, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Roth - Procurement
Added: Saturday, February 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c dark brown sugar, firmly packed
1 tbsp vinegar
1 tsp dry mustard
1/2 tsp salt
1/2 c very strong coffee (almost like used motor oil!)
2 one lb cans oven baked beans ("original" style)
1 large onion thinly sliced
6 slices bacon, cut up into squares

Directions:
Directions:
In a saucepan, mix brown sugar, vinegar, dry mustard, salt and coffee - simmer for 5 minutes. In a 2 quart casserole, put a layer of beans, a layer of onions and half of the simmered mixture. Repeat and then top it all with the cut up bacon. Bake at 350 about 45 minutes or so. You can vary the time to make it dryer or moister, just make sure the bacon is done.

Best served hot or very warm. They lose something in translation when cold. If you want to keep them moist while you are preparing the rest of meal, just cover tightly with foil and keep in an oven at 200.

Number Of Servings:
Number Of Servings:
6-8, or 1 if starved
Preparation Time:
Preparation Time:
15min prep, 45 to bake.
Personal Notes:
Personal Notes:
These are stupendously good! A side dish for a cookout or main dish (as long as no one is looking), depending on how hungry you are. You can substitute other styles of baked beans for variation, but the original style baked beans work just great. This recipe is from a lady in Athens, Georgia, where I lived for eleven years and learned to love grits, collards, and polk salad served by my southern spouse. I also learned that a little fatback can make any horrible thing taste good.

 

 

 

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