I have been slowly working on this bean recipe for a few years now. I knew I got it right when my husband stopped asking me to buy the canned stuff. I love that my Yankee-born and bred husband is starting to appreciate southern food. We’ve been together 22 years so these things are a big deal. I call these Virginia Baked Beans because, well, I’m from Virginia and this is my recipe. I’m a smart one, huh? I’m pretty picky about my baked beans. They gotta have that right mix of sweet and smoky. I think you are really going to like this combination of flavors if you give it a try.
½ pound bacon
1 medium onion
3 (16 oz.) cans pork & beans (undrained)
Now mix all the remaining ingredients together (including crumbled bacon).
Stir before serving.
- ½ pound bacon
- 1 medium onion
- 3 16 oz cans pork and beans undrained
- 3 tbsp mustard yellow or dijon
- ¾ cup maple syrup
- 2/3 cup ketchup
- 1/3 cup molasses
- 1/4 cup brown sugar
- salt and pepper to taste
- Preheat oven to 350 degrees F
- In a skillet, fry bacon until crispy, then crumble bacon.
- Don’t toss the bacon drippings.
- You should have about a 1/4 cup of drippings left in the pan if your bacon was fatty enough.
- Finely chop the onions and saute them over medium heat in the bacon drippings until onion is clear (it will brown up a little too from frying in the bacon fat).
- If you used very lean bacon (which I don’t recommend) then you may have to add a tablespoon or so of oil.
- But the bacon fat is really what adds the flavor here.
- At this point I will add in a little salt & pepper.
- Now mix all the remaining ingredients together and add the onions (with bacon fat) and crumbled bacon and pour into a 9 x 13 glass baking dish and bake covered (with aluminum foil) for about an hour (until brown and bubbly).
- If you like your beans to be a little less sauce-y (which I do), take the aluminum foil off and bake for about another 20-30 minutes, stirring occasionally.
- This will thicken up the sauce a bit.
- Depending on your oven, this could take up to 45 minutes.
- Just be sure to stir the beans occasionally.
- The longer you cook it, the thicker it will get.
- Stir before serving.
If your bacon produced a large amount of grease then you may need to set aside some of it for later use. You really don’t want more than about a 1/4 cup of bacon grease for this recipe. Anything more and it will be greasy baked beans.