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Published: Saturday, 11/16/2013 - Updated: 2 years ago

Dinner Tonight: Baked Beans

Now that we’ve had our first snow, it is time to start thinking about long, slow-cooked baked beans. Teresa Stebbins submitted this recipe she originally got from a friend. She has made some changes to it over the years, to make it a little less sweet, she writes. As a vegetarian, she uses veggie bacon and vegetarian baked beans, but meat-eaters can go for the bacon gusto.

Baked Beans

½ - 1 pound bacon (fried & crumbled)

2 large cans baked beans, see cook’s note

¾ cup brown sugar

¼ cup molasses

¼ cup dark mustard, see cook’s note

¼ cup barbecue sauce

½ cup honey

1 cup chopped onion

½ cup bell pepper, chopped, optional

Cook’s note: Ms. Stebbins uses Bush’s Best Baked Beans and Jack Daniel’s Stone Ground Dijon Mustard.

Preheat oven to 350°.

Fry bacon until crispy. Drain on paper towels, then crumble the bacon.

Mix together all ingredients. Bake for 2½ hours.

— Teresa Stebbins

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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