Hello, Friends!
I typed out my AWESOME baked beans recipe for a buddy out in California, so I thought I’d share it here, too. These are the best “baked” beans you ever put in your mouth. Great with barbeque!
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Really Fine Baked Beans
1 lb package bacon
2 med. to large onions
2 med. to large green bell peppers
2 large tomatoes
Brown sugar to taste
White vinegar to taste
2 large cans (28 oz.) Bush’s Baked Beans, Original Flavor
Cut bacon into about 1-inch squares. In large skillet, cook bacon until done. Scoop bacon out of pan and into bowl, and set aside. Discard all but a couple of tablespoons or so of bacon grease (for cooking vegetables).
Meanwhile, pour cans of beans into a colander in sink, and drain sauce from the beans, but do not rinse the beans. Just let them sit while you prepare the vegetables. I kind of spread them evenly around the colander so they can drain as best they can.
Coarsely chop onions, bell peppers and tomatoes (about ¾ inch pieces are nice), and add to skillet with the little bit of bacon grease. Cook covered (or slightly vented), stirring as needed, until vegetables are tender.
Return the bacon to the skillet with the cooked vegetables, and then add vinegar and brown sugar to taste. For this size batch, (as always, guestimating) I add about a half-cup of vinegar and a half to ¾ cup of brown sugar (light or dark, whichever you prefer). Mix and adjust amounts of sugar and vinegar until the sweet and sour is where you like it.
Finally, stir in the beans, and simmer uncovered, stirring occasionally, until desired consistency.