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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Down-Home Baked Beans Recipe

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This recipe for Down-Home Baked Beans is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Bacon, coarsely chopped
1 cup chopped sweet onion
1 (28 oz.) can baked beans
½ cup packed brown sugar
¼ cup bottled chili sauce (such as Heinz)
Sliced green onion (optional)
Directions:
Directions:
1. Preheat oven to 350º F. Cook bacon in a large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon; drain. Reserve 1 Tbsp. Drippings in skillet. Cook onion in drippings over medium heat until softened about 7 minutes.
2. Stir beans, brown sugar, chili sauce, and cooked bacon into skillet. Pour into an 8-inch square baking dish.
3. Bake, uncovered, until heated through and bubbly, 45 minutes to 1 hour. Let stand 10 minutes before serving. Top with green onion (if using).
Personal Notes:
Personal Notes:
Though soupy straight out of the oven, these beans thicken upon standing. If you can’t find chili sauce, you can substitute ketchup. In any case, they are guaranteed to be delicious and will be the perfect sweet and tangy side to any meat entree. Enjoy!

 

 

 

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