Sunday, May 27, 2018
One of America's Great Newspapers ~ Toledo, Ohio


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 or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…