Chicken Fingers
Baked Beans

Baked Beans

  • 4 bacon slices
  • 1 small onion, diced
  • 4 (15-ounce) cans pork and beans in tomato sauce, drained
  • 1/3 cup firmly packed brown sugar
  • 1/2 cup ketchup
  • 1/2 cup sorghum syrup or molasses
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard

Cook bacon in a skillet over medium-high heat 4 minutes; drain, reserving 1 teaspoon drippings in skillet.

Sauté onion in hot bacon drippings 7 minutes or until tender.

Stir together onions, pork and beans, and next 5 ingredients in a lightly greased 11- x 7-inch baking dish.

Top bean mixture with bacon.

Bake at 350° for 45 minutes or until bubbly.

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