The recipe comes from a friend who always uses several different kinds of canned beans in this side dish, and picante or salsa instead of the usual ketchup. The recipe she shared with me states, “You can make whatever quantity you want with this and can also double any of the beans to feed more people.”
When catering, I adapted this recipe using industrial sized cans of beans + I always sautéed onions and added bacon to the mix. I sometimes even added other varieties of beans. (Note: If using black beans—in addition to draining, I also rinse them.) They were always a hit and just a little different from the usual fare.
Here’s the basic recipe with my additions of bacon and onions . . .
Jane’s Baked Beans
3 to 4 slices of bacon
1 large onion, diced
1 large (28 oz.) can baked beans
1 (15 oz.) can of butter beans, drained
1 (15.5 oz.) can red kidney beans, drained
3 to 4 tablespoons brown sugar (add some, taste & adjust, adding even more if you prefer)
Worcestershire sauce to taste.
Most of a 24 oz. jar of picante sauce, or salsa
- Fry the bacon and crumble. Remove bacon from the skillet, leaving the rendered fat.
- Add onions to the bacon fat and sauté.
- Mix bacon and sautéed onions with remaining ingredients in a large Dutch oven or slow cooker.
- If using a Dutch oven—cover beans and bake for at least 45 minutes to 1 hour. If using a slow cooker—cook beans for low for 8 to 12 hours or until thick.
Cupcakes for her party include:
Pineapple Upside-down Cupcakes, freezes well. The rest I'll make the day before her birthday . . .
*Good Ole' Vanilla Cupcakes with Strawberry Swirl Frosting (to be posted later)
*Mom's Chocolate Cupcakes with French Silk Frosting
*Luscious Lemon Cupcakes with Tangy Lemon Frosting