Good ol’ baked beans. Can you have a family gathering without them? I don’t think so! Our family expects them when we grill. Well, we grilled yesterday—-hamburgers and hot dogs and brats. Yummy.
Everyone brought a dish or two and we had a feast.
Following was our Mother’s Day Menu:
Grilled burgers, brats and hot dogs…..baked beans……corn casserole…..7 layer salad…..chips/dip……fresh fruit bowl…….chocolate sheet cake and ice cream. Oh my goodness! I’m still full.
(Did I mention bubble gum and Twizzlers? We had a bubble gum blowing contest and everyone got to have 3 pieces of bubble gum…..even Gramma!) 🙂
This recipe is pretty much the way my mom made them…..her mom made them, and I make them. When I’m in a jam, I’ll use a store brand, and they are ok, but you just can’t beat the slow bake of a good dish of baked beans. Is your recipe the same as mine?
- 2 -24 oz. cans of Van Camp's Pork and Beans
- ¼-1/3 C chopped onion
- ¼-1/3 C brown sugar
- ¼ C ketchup
- 1 lb bacon
- In a large bowl, stir first 4 ingredients together. Place in 2-quart casserole. Cut up bacon and place on top.
- Bake 350 degrees for an hour.
- Note: I like to use the crock pot for this recipe, as well.
Have a good week, my friends. Perhaps you’ll want to give this recipe a try if you get the chance to grill out. And, be sure and let me know how your baked bean recipe varies from mine. We absolutely love hearing from you!
