Baked beans are typically a summertime treat in my house, but if you’re making Mini Corndog Muffins for your Superbowl party, these baked beans just feel right.
This recipe originally comes from my mom and it’s one of those “recipes” that just takes a little of this, a little of that, and a whole lot of tasting to get it just right. It starts off with Bush’s Baked Beans, since those are my favorite, but if you’re a Pork & Bean’s fan, by all means use those. From that can of your favorite beans, we just add a bit of bacon and some extra sauce to give it just a little extra pizzazz. It scarcely takes longer than it normally does to heat up some beans and they taste just fabulous!
Simple Doctored Baked Beans
An Amy’s Cooking Adventures Original Recipe
6 slices thick-cut bacon
½ onion (about ¼ cup)
1 (21 oz) can Bush’s Original Baked Beans
1-2 tbsp ketchup
1-2 tbsp mustard
Cook the bacon in a medium sized sauce pan until crisp. Set the bacon aside and crumble when cool. Drain off all but 1 tablespoon of the bacon drippings. Then, add the onion and sauté until tender.
Add the beans, ketchup and mustard. Stir and cook over medium-low heat for 20 minutes or until ready to serve.