Page 46 - Harrington Family Recipes

Baked Beans

Serving Size : 10 Preparation Time :0:00
Categories : Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slice bacon -- cut 3/4-inch pieces
2 onions -- chopped
3 28-ounce can baked beans
1/2 c ketchup
3/4 c brown sugar, packed
1 tbsp dry mustard

In a 5- to 6-quart pan over medium-high heat, stir bacon often until
browned and crisp, 6 to 8 minutes. With a slotted spoon, transfer to
paper towels to drain. Discard all but 1-1/2 tablespoons of fat in pan.
Add onions to pan and stir often until they begin to brown and stick to
bottom of pan, 7 to 9 minutes. Add beans and their liquid, ketchup, brown
sugar, dry mustard, and cooked bacon; mix well. Pour into a shallow
3-quart casserole.

Bake, uncovered, in a 350 degree oven until beans are bubbling in the
center, 30 to 40 minutes. Serve hot.

Source: "San Leandro Times, Thurs July 4, 2002"

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Per Serving (excluding unknown items): 328 Calories; 3g Fat (7.8% calories
from fat); 13g Protein; 70g Carbohydrate; 12g Dietary Fiber; 3mg
Cholesterol; 1155mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : I prepared this for July 4, 2002. I used 3 cans of pork &
beans, but I poured the juice off of one can. Also, I
poured out most of the bacon grease and added about 1/4
cup of hot water to the onions and cooked them until soft.
It worked nice, because all the brown bits came off the
bottom of the pan. Also, I forgot to put in the mustard.
I put it into my large square corning ware dish. Which I
think is a 2-qt. If I had put it in a 3-qt pyrex I think
it would have cooked down a little more. As it was, I was
glad that I poured off the excess juice in one can.

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