Baked Beans
 
Recipe adapted from Joy of Cooking

For every 2 cans of baked beans (I used the deep brown beans - one can
w/molasses and one with tomato sauce) add:
1/4 cup ketchup
2 tbsp. molasses
2 tbsp. brown sugar
2 tbsp. bacon drippings
1/4 of a med. onion diced small 
1/4 of a green pepper diced small
1/4 of a red pepper diced small
1 tbsp. prepared mustard (can use Dijon)
to make a bit hotter can add a few drops of hot sauce or use spicy
ketchup 

Combine all in an oven proof dish or roaster, cover the top with thin
pieces of lean bacon (I use smaller pieces so that when the pieces get
stirred into the beans they are a reasonable size and spread throughout
the beans). Bake in a 350 degree oven covered for 30 minutes, then
uncover (at this point I stir gently but try to leave the bacon on top)
and bake 45 to 60 minutes more, about halfway through the uncovered
baking time I stir to mix the bacon fully into the beans. 

These can be made and served immediately, but I think they are best when
made the day before then stored in the fridge, then warmed again with 20
to 30 minutes in the oven. 


Catherine