The Starving Musician Recipes
Lindy Loo's Baked Beans
Serves 4-6
This recipe was a major player in a legendary family
story involving my mother, who was a harried new mom at the time, a picnic
at a park in a neighboring town, a missing pot of beans upon arrival, and
Dad's subsequent discovery of it on the roof of the car. The bean pot had
somehow stayed on top of the car, intact, the whole way. People who attended
the picnic swear it's true. Being an infant at the time, I take no
responsibility for whatever apparently happened during the baby cargo/picnic
load-out.
-
1 large can (31 oz) Van de
Kamp's Pork and Beans
-
1/4 cup Heinz ketchup
-
3 Tablespoons brown sugar
(Mom uses light brown or golden brown, but dark brown works too)
-
1 teaspoon French's yellow
prepared mustard (aka ballpark or hot dog mustard)
-
1 small onion, very finely
chopped
Preheat oven to 350.
Spray a 2 quart casserole dish with non-stick spray. Combine all ingredients
in the casserole dish, bake at 350 for approximately 45-50 minutes, or until
bubbly and onions are cooked. If you don't like a baked bean "skin" on top,
stir occasionally during baking. If you do, don't stir.
Tips and Tricks: When I called Mom to get this recipe, she asked me
to tell you that this recipe is easy to make in quantity by using the
formula of 1 small onion for every large can of pork and beans and adjusting
the rest of the ingredients to taste. (The Legendary Bean Pot Incident
involved a triple batch.)
Creative options: 1.Depending what they'll be served with, for more
intense flavor I sometimes use 2 cans Bush's baked beans instead of the Van
De Kamp's Pork and Beans. (When ham or smoked sausage is the entree, Mom's
milder recipe is better. With burgers or chicken, I use the Bush's baked
beans version.) 2. Spicy brown mustard instead of the yellow is great, too.
3. For Franks 'n' Beans, use 2 cans Bush's Baked Beans, add 3-4 Hebrew
National all-beef franks, sliced into coins, and proceed as directed in the
main recipe. The franks will cook in the beans.
Recipes ©2004 Randi Reed
Back
to The Starving Musician Home |
