Monday, June 13, 2011

Southern-Style Baked Beans

We had a few friends over and come dinner time we ended up grilling burgers. Since burgers, salad, and dessert were already covered I thought I would rustle up a traditional grilling side dish. After reading various reviews for these particular beans I figured I should probably give them a shot. I mean, they are found on a post titled "Best Baked Beans Ever" so I kind of figured I couldn't go wrong. Mind you, I really have nothing to compare them with. I usually just use a can opener to open my baked beans and then I heat them over the stove or if in a hurry zap them in the microwave.

The only downfall is that I really was looking for something that was a bit more homemade (ie. doesn't use canned pork and beans as the base), but after checking out quite a few recipes it sounds like that is what gives you the best southern-style baked beans. So, I guess I'll go with it and leave the details to the experts (ie. those who live in the south). Enjoy!  

*Side Note - I cut this recipe in half to feed 6 adults and 4 young kids with a serving leftover. I used my 8x8 pan and it worked fine.*

Southern-Style Baked Beans
Source: The Pioneer Woman using the recipe by Pam Anderson

8 slices bacon, halved
1 medium onion, diced fine
1/2 medium green pepper, diced fine
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. (Don't cook all the way, you want it to still have some room to get crisp in the oven.) Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Serves up to 18 people