The recipe I’m about to give you is dangerously delicious. If you like baked beans, you’ll LOVE these. I made them for the 4th of July and they were a hit, even with my most-of-the-time-vegetarian friend. Thanks to my mom’s sisters who introduced me to this baked beans recipe to begin with. I have no idea where they originally got it from, perhaps I should do some digging. Wait. I’m rambling. Enjoy the beans!
- 2 large cans baked beans (~3 lb 5 oz total)
- 2 T worcestershire sauce
- 3/4 C brown sugar
- 1 C ketchup
- 1/2 tsp dry mustard
- 1 onion, chopped
- 1 green pepper, chopped
- 1/2 lb bacon, chopped
- 2 rings pineapple (or one small can pineapple chunks, broken apart with your fingers)
Sauté the onion and green pepper over medium heat until starting to get soft. Add the bacon and sauté until bacon is cooked through. Drain grease.
While the onion and pepper are doing their thing, mix together the beans, worcestershire sauce, brown sugar, ketchup, mustard and pineapple. When the sautéd stuff is done, add it to the bean mixture. Bake in a 300-degree oven or in a crockpot on high for 2-3 hours. (I got a late start when I made these, so I baked at 350 for about 1 hour and they came out fine.)