Ingredients:
2 28-oz. cans plain pork n’ beans
1/2 cup ketchup
1/2 cup barbeque sauce
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon worcestershire sauce
A few drops Liquid Smoke (optional)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Yield: 10-12 Servings Author: Mandy Rivers | South Your Mouth
A classic Southern-style baked beans recipe made with brown sugar topped with
bacon.
9/8/22, 5:01 PM about:blank
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5-6 slices thick-cut bacon
Instructions:
1. Combine ketchup, barbeque sauce, brown sugar, mustard,
worcestershire sauce, Liquid Smoke, garlic and pepper in a mediumsized bowl then mix well; set aside.
2. Open each can of beans and pour off all the standing liquid in the top of
the can. Discard liquid then add beans to the ketchup mixture. Mix beans
gently with the ketchup mixture until thoroughly combined then pour into
a shallow 2-quart baking dish.
3. Cut bacon into 1/2 inch pieces then place pieces evenly in a single layer
on top of beans. I like to kinda crumple each piece a bit instead of laying
them flat – like little inchworms. The cute ride-on toys from the 80’s not
actual worms. Bake beans, uncovered, at 350 degrees for 1 to 1.5 hours
or until bacon is cooked through and starting to crisp. Enjoy!
NOTES
When I say “plain” pork n’ beans, I mean not “baked beans” or “barbeque beans”
or anything fancy like that as they’re already jazzed up. You just want plain jane,
inexpensive “pork n’ beans”. I usually buy Van Camp’s or Libby’s.
