As promised I am sharing my baked bean recipe that we served with our early Father’s Day dinner last week.
This recipe came from my husband’s Aunt Dawn and has been a family favorite.
One of the tricks of wonderful baked beans is baking them for a long time. These beans bake for 3 hours so be sure and plan ahead.
Baked beans are a frequent menu item at our house during the summer – a great side dish for all those fun barbecues you have during the summer.
The recipe calls for baking it with the lid off . I like to bake it with the lid on. The beans don’t get quite as thick with the lid on and I prefer them a little runnier.
This is what it looks like before it goes into the oven.
And here it is when it comes out – 3 hours later.
- 2 large can pork and beans/baked beans (28 oz. cans)
- ½ lb. chopped bacon (uncooked)
- 1 onion, chopped
- 3 Tbsp. Worcestershire sauce
- ½ bottle ketchup (24 oz.)
- ½ C brown sugar
- 1 green pepper, cut into rings
- Stir and combine first six ingredients
- Then place green pepper rings on top
- Bake 350 degrees for 3 hours uncovered (I cover)