My sister-in-law made great baked beans! This recipe is very similar to hers but she skipped cooking the beans and used canned beans to cut the cooking time. So do I.
Boston Baked Beans
2 large cans baked beans
1 cup bacon chopped
1large onion chopped
1stalk celery chopped
2 garlic cloves chopped
1/3 cup ketchup
1/3 cup brown sugar
1/3 cup molasses
2 tablespoons Dijon mustard
Mix all Ingredients in a large casserole dish. Microwave 30 minutes on medium until bacon and celery are cooked.
Alternately bake at 400 degrees for 30 minutes or until bacon is cooked.
Best if cooled and refrigerated and then reheated just before dinner.
Had a great BBQ at the beach home of our friends Cindy and Dan and about 20 people. These beans were a hit with the Yucatecans as well. I have made them many times before at home in Canada too with the same raves…here is the recipe…
1 medium white onion finely chopped
3 cans (16 oz.) Heinz or Bush brand beans with sauce.* (see note below)
½ lb. smoked bacon unsliced**(see note below)
1/3 cup ketchup
2 T molasses (available at Chedraui Norte & Pacsadeli in Merida)
2 T brown sugar
1 T cider vinegar
½ tsp. dry mustard (Coleman’s)
¼ tsp. thyme
¼ tsp. ginger
1/8 tsp. ground cloves
Slice the bacon into small chunks the size of Chiclets or a little bigger. Fry until not too crispy. Mix all of the ingredients in the cooking container and stir well.
If cooking in the microwave, use a Corning ware casserole dish with a cover. Cook covered 10 to 15 minutes on high.
My preference is to use the slow cooker! Mix all ingredients in the slow cooker and cook on high for 4 hours, stirring every half hour or so. The beans will then thicken up!
- In Mexico I use cans of frijoles churros and NOT bajos! You can find BUSH beans at Chedraui or Pacsadeli…
- Also in Mexico, I use the Peñaranda brand – Tocino Ahumado en trozo available at Superama in Merida. Cut it up the size of Chiclets as well or a little larger depending on your preference.