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.
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
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