Every Fourth of July, our family table wasn't complete without my mom Donna's famous baked beans. This year feels especially meaningful as we approach two years since she passed away, and I find myself reaching for the recipe box she left behind—a collection of handwritten treasures that keeps her close in the kitchen. These baked beans are everything you want for a summer barbecue: rich, sweet, savory, and always the first dish to disappear. Ironically, whilethe beans are wonderfully sweet, my mom wasn't—and anyone who knew Donna is probably smiling at that statement right now. She showed her love through the meals she made and the traditions she created. As family and friends gather to celebrate Independence Day, I'm grateful that one of our favorite traditions is sharing a recipe that reminds us of her.
Ingredients
- 2 28oz cans Bush's Baked Beans, drained
- 1 lb bacon
- 2 medium onions, diced
- 3/4 cup brown sugar
- 1/2 cup ketchup
- 1/4 cup vinegar
- 1/4 tsp dry mustard
Instructions
- Fry bacon and onion until bacon is cooked through. About 10 minutes. Drain fat.Add sugar, ketchup, vinegar and mustard to bacon mixture. Simmer for 20 minutes.Add beans and mix well. Simmer until beans are heated through.Serve and enjoy!HAPPY EATING!!
