I started to use a title for this post about how baked beans and summer go together, but when I really thought about it, baked beans really don’t have a season — they are good any time.
I thought that I had shared my favorite baked bean recipe before, but I went back through my recipe blogs and don’t see it. So here it is. My mother got this recipe from the back of a bottle of Open Pit BBQ sauce about 40 years ago, and it is still a family favorite.
I’m thinking about this recipe now because we are taking a big batch (4x the recipe) to a party today.
Open Pit Baked Beans
In a large pan saute four slices of bacon cut in pieces and 1/3 C. finely chopped onions.
When onion is tender, add: 2 1-lb. cans of pork and beans (I drain one to keep them from being too soupy.), 1/2 C. Open Pit BBQ sauce, 1/3 C. packed brown sugar and 1 T. mustard.
Bring to a boil and cook at least 15 minutes, stirring frequently. Makes 4 1/2 C. — four to six servings.
One little note: These tend (even when you drain some of the beans) to be soupy. So I like to finish them off in a baking dish in the oven at 350 degrees long enough to “set” them a little bit.
Hope you like these as much as our family does!