Baked Beans

Everyone loves baked beans.  Not many bean recipes start with just beans (the dried kind).  I’ve been looking, but winter is my favorite time to monkey with new recipes.  Until I find a better one, I’ll stick with my rendition of my friend’s mother’s recipe.

Sylvia’s Baked Beans

• 1 pound bacon
• 1 onion
• 1 28 oz. can baked beans
• 2 15 oz. cans of “other” beans, I like kidney and pinto beans, Sylvia likes kidney and butter beans
• ¾ c. brown sugar
• ½ c. ketchup
• 1 T. mustard
• 2 T. vinegar

1. Brown, drain, and crumble the bacon.
2. Dice the onion and fry it in the bacon drippings until it is translucent.  Drain.
3. Pour baked beans in a casserole.
4. Drain remaining cans of beans and add to casserole dish.
5. Add bacon and onions to the beans.
6. Stir in the sugar, ketchup, mustard, and vinegar.
7. Bake at 350 degrees for one to two hours.

This recipe can be made in advance if it is cooked an hour, refrigerated, and warmed in a crockpot to be served later.