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Author Notes: These are a necessary dish to every picnic.
They are equally good hot or cold, and need no refrigeration.
They go with anything from hot dogs and hamburgers to barbqued pork loins and everything in between.
I call them cheater beans because they start with canned beans for easier making, but you certainly could use dried beans that have been soaked to soften. —jane mcmillan
- 28 ounces can baked beans, drain off some of the juice
- 1/2 cup finely chopped onion
- 2 tablespoons ketchup
- 1 teaspoon dried mustard
- 1/4 cup brown sugar, packed
- 1 1/2 tablespoons molasses
- 1/4 teaspoon freshly ground black pepper
- dash kosher salt
- 3 slices bacon
- Drain off some of the liquid off beans, you don't want them soupy. Place in a large bowl.
- Chop onions, place in bowl with beans.
- Add everything else but the bacon, and mix well.
- Pour into a casserole that has been sprayed with non stick spray
- Cut the bacon in half and arrange around the top of the beans.
- Bake in a pre heated 350° oven for about an hour, or until bacon is browned and crispy, and beans bubbly. You can take them hot like this, or just warm as they are, they will be equally delish when you get there and even when they cool, but they usually don't get to that point. i have never taken any home with me either.
- This recipe was entered in the contest for Your Best Picnic Dish
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