Helene’s Baked Beans

| June 11, 2015 | 0 Comments
Helene's Baked Beans

Helene’s Baked Beans

 

 

 

 

 

 

 

 

 

 

 

 

Baked Beans and summer get togethers are a no brainer. Today we are having a “pre-summer break” luncheon for a church group of seniors that meet monthly from September to June. Our hostess, Frieda, opted for a baked potato lunch. She is baking the potatoes and the toppings are being provided by the guests, everything from grated cheese, butter, sour cream, chopped ham, chopped green onions, cheese sauce with asparagus, chili.  Of course, no luncheon would be complete without dessert. Rumour has it that Helen H. is bringing her excellent lemon pie and hints of homemade rhubarb and strawberry rhubarb pies have also been spread. I can hardly wait!

I have opted to bring baked beans. My baked beans recipe is definitely a “best baking recipe”. This recipe is easily assembled and can either be put into a crock pot on high for 4 hours (or on low for 6 to 8 hours – if you have lots of time) or placed into a bean pot and baked in a 325°F. oven for 2 to 3 hours.

How easy? Open a few cans and add some special touches and be prepared to wash the pot afterwards, as there will not be any leftovers.

How many does it serve? Easily 25 as the major side dish at a BBQ or if it’s a potluck affair with a lot of salads and other side dishes , this recipe can serve up to 50.

Be sure to bookmark this recipe.It’s a keeper!

Helene’s Baked Beans

4 to 6 strips alder smoked bacon

1 very large yellow-skinned onion

6 – 19 oz. cans deep browned beans in tomato sauce

28 oz. can dark red kidney beans, rinsed and drained

1 can crushed pineapple drained

1 cup ketchup

1 tablespoon prepared mustard

1 cup brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon salt

½ teaspoon pepper

Method:

  1. Chop bacon and sauté in fry pan until crisp. Remove bacon onto paper towels to drain.
  2. Sauté onions in bacon fat left in fry pan until limp.
  3. Whisk together ketchup, mustard, brown sugar, Worcestershire sauce, salt and pepper in a separate bowl.
  4. In either a large casserole or slow cooker, stir together beans, pineapple, onions and bacon bits and ketchup mixture. Mix well.
  5. Bake uncovered in 325°F. oven for 2 – 3 hours until bubbly (if using casserole or bean pot) OR in slow cooker on high for 4 hours.

Serves: 25 people or up to 50 if there are a lot of other items on the menu.

Enjoy!

Helene’s Baked Beans

Prep Time: 30 minutes

Cook Time: 3 hours

Yield: serves 25

Ingredients

  • 4 to 6 strips alder smoked bacon
  • 1 very large yellow-skinned onion
  • 6 – 19 oz. cans deep browned beans in tomato sauce
  • 28 oz. can dark red kidney beans, rinsed and drained
  • 1 can crushed pineapple drained
  • 1 cup ketchup
  • 1 tablespoon prepared mustard
  • 1 cup brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Chop bacon and sauté in fry pan until crisp. Remove bacon onto paper towels to drain.
  2. Sauté onions in bacon fat left in fry pan until limp.
  3. Whisk together ketchup, mustard, brown sugar, Worcestershire sauce, salt and pepper in a separate bowl.
  4. In either a large casserole or slow cooker, stir together beans, pineapple, onions and bacon bits and ketchup mixture. Mix well.
  5. Bake uncovered in 325°F. oven for 2 - 3 hours until bubbly (if using casserole or bean pot) OR in slow cooker on high for 4 hours.

Notes

Serves: 25 people or up to 50 if there are a lot of other items on the menu.

http://www.bestbakingrecipe.com/helenes-baked-beans/

 

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Category: Main Dishes

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