Recipes

[Chi-town girl]

---

@shoptilyadropagain wrote:

---

@Chi-town girl wrote:

---

@shoptilyadropagain wrote:

We're going to a cook out on Sunday afternoon and I'll be gone and/or busy all day Saturday so I'm either bringing potato or pasta salad from the deli or I might whip up my baked beans and bake them Sunday after I get home from church.  I love the Capresi Flag Salad but nobody in my family would eat that except for me.

---

@shoptilyadropagain - now I'm REALLY craving Baked Beans. I'm going to try the Root Beer recipe that I posted. 

Can you share your Baked Bean recipe? 

---

Oh no @Chi-town girl …..I don’t have really have a recipe as I just eyeball things and throw it in.  I use a 9 x 13 pan and buy Bush’s Homestyle Baked Beans.  I’m not even sure how many….probably 2 – 3 of the 28 oz. cans.

I drain my cans and get rid of that bacon chunk that’s included.  I pour the beans into the 9 x 13 pan that’s been sprayed with Pam.  In a skillet, I add a tablespoon of olive oil and cut up about 4 or 5 slices of bacon into about ½ “ pieces.  Brown those really well, then remove the bacon.  In the bacon grease, sauté about ½ of a chopped large white onion until tender.  Pour that mixture on top of the beans.  I then add ½ - 1 cup of Ketchup, about ½ cup of brown sugar, about 1 T of yellow mustard and 1 T of Worcestershire Sauce. I normally don’t add any S&P but sometimes I’ll add in a few grinds from my Peppermill.  Mix all that together and then bake at 350 for approx. 1  to 1.5 hours.   I prefer my beans firm (rather than loose) but not so much that they’re dry.  Right before serving, I sprinkle the crispy bacon pieces on top.

---

Thank you @shoptilyadropagain - I have not made baked beans from scratch using dry beans. Really do not want to use my oven but I don't want it to be soupy via crockpot cooking method. I'm going to do more research on how best to convert the oven method to crockpot.