Virginia Baked Beans
VIRGINIA BAKED BEANS
½ Pound bacon
1 Med. onion
3 16 Oz. cans pork and beans undrained
3 Tbsp. mustard yellow or dijon
¾ C. maple syrup
2/3 C. ketchup
1/3 C. molasses
1/4 C. brown sugar
Salt and pepper to taste
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HOW TO MAKE:
1-Preheat oven to 350 degrees F
2-In a skillet, fry bacon until crispy, then crumbles bacon.
3-Don’t toss the bacon drippings.
4-You should have about a 1/4 cup of drippings left in the pan if your bacon was fatty enough.
5-Finely chop the onions and saute them over medium heat in the bacon drippings until onion is clear (it will brown up a little too from frying in the bacon fat).
6-If you used very lean bacon (which I don’t recommend) then you may have to add a tablespoon or so of oil.
7-But the bacon fat is really what adds the flavor here.
8-At this point, I will add in a little salt & pepper.
9-Now mix all the remaining ingredients together and add the onions (with bacon fat) and crumbled bacon and pour into a 9 x 13 glass baking dish and bake covered (with aluminum foil) for about an hour (until brown and bubbly).
10-If you like your beans to be a little less sauce-y (which I do), take the aluminum foil off and bake for about another 20-30 minutes, stirring occasionally.
11-This will thicken up the sauce a bit.
12-Depending on your oven, this could take up to 45 minutes.
13-Just be sure to stir the beans occasionally.
14-The longer you cook it, the thicker it will get.
15-Stir before serving.
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