The Lexington Collection
Baked Beans
  Baked Beans
The origins of this recipe remain clouded in mystery. Be aware that the amounts have never actually been measured, and should be considered as a starting point. Adjust them to suit your taste.

* 1 large (28-32 oz) can pork & beans
* 2/3 cup (more or less) Heinz ketchup
* 1/4 bottle (more or less) Heinz Cocktail Sauce
* 1 tablespoon (more or less) dried onion flakes
* 1/4 cup (more or less) honey
* 1/4 cup (more or less) Grandma's brand molasses
* 6 rashers bacon

Dump the pork & beans in a Pyrex dish. Stir in the onion flakes, ketchup, cocktail sauce, honey, and molasses. Cut the bacon into 1-inch strips and lay on top. Place a lid over the dish and bake in a 325-degree Fahrenheit oven for at least an hour or until the bacon is done.

Vary the sweetness by adjusting the honey content. The horseradish in the coctail sauce provides the hot counterpoint. Adjusted it accordingly. The amount of onions are a matter of taste, but they should not overpower the flavor of the beans. Lean bacon adds more flavor than does fatty. Baking the beans for a longer period of time improves the flavor, but they are best when served moist. Therefore, care must be taken (1) to reduce the heat after an hour or so and (2) to remove the beans from the oven well before they begin sticking to the sides of the dish.

"Stick me with a fork -- I'm done!"
Smokey Pitts, BBQ philosopher


The Pig Pickin' Menu