Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Smokey Baked Beans

A simple old-fashioned baked bean recipe with brown sugar, bacon, ketchup, dry mustard and liquid smoke. The recipe includes both a standard casserole and a large bean-pot version for a crowd.


Servings: About 4–6 for the standard recipe
Prep Time: About 10 minutes
Cook Time: 1½ hours

Ingredients:

  • 1 (16–18-ounce) can B&M Baked Beans
  • 2 tablespoons brown sugar
  • ¼ teaspoon dry mustard
  • ¼ cup ketchup
  • 2 slices bacon, cut into 1-inch pieces
  • 1 teaspoon liquid smoke

Instructions:

  1. Preheat the oven to 350°F.
  2. Combine the baked beans, brown sugar, dry mustard, ketchup, bacon and liquid smoke in a casserole dish.
  3. Cover and bake for 1 hour.
  4. Remove the cover and continue baking for another 30 minutes, allowing the sauce to thicken and the top to brown slightly.

Large Bean-Pot Version

Ingredients:

  • 3 (28-ounce) cans B&M Baked Beans
  • 2 cups ketchup
  • 1½ cups brown sugar
  • 4 teaspoons liquid smoke
  • 2 teaspoons dry mustard
  • 20 strips bacon, cut into 1-inch pieces

Instructions:

  1. Preheat the oven to 325°F.
  2. Combine all the ingredients in a large bean pot or heavy casserole.
  3. Bake for 4 hours, until the beans are thick, rich and deeply flavored.

Tip: The large bean-pot recipe is not simply a mathematically scaled-up version of the smaller recipe—the proportions are intentionally different. I would preserve both versions exactly as written rather than trying to standardize them.

Source: Unknown