Let’s say my fiance and a bunch of his guys at work get together for food and indoor football. Let’s say that everyone is assigned to bring a dish – some people bring hot dogs, others bring cole slaw, and because they’re guys, someone else brings stale store-bought cookies.
Now let’s say that as soon as Brett receives the sign-up list, he calls his fiance at work and asks her to bring her mom’s famous baked beans.
“The spicy ones, yeah.”
“Aren’t they layered in bacon? Thought so.”
Fiance (me) complies. Recipe is doubled and baked in a huge foil pan (only after the bacon is lathered on top.)
Finally, let’s say that late that night, Brett comes home and says: “They raved over the beans. Fought over the beans. No one talked about ANYTHING but the beans.”
My job here is done.
Joan’s Baked Beans
3 cans pinto beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, pressed or minced
1 TBS dry mustard
sprinkle of salt and pepper
1 tsp+ cayenne pepper
1/4 C worchestershire sauce
1/2 C brown sugar
2 TBS vinegar
1 tsp dried basil
1 bottle KC Masterpiece BBQ Sauce
1/2 package bacon
Mix all of the above ingredients (except bacon) in a large bowl. Pour into a deep cake pan (9×13 works fine.) Layer top with bacon slices, covering the beans.
Bake covered at 310 degrees for 2 hours. Turn heat off, uncover, and let sit in oven for 30 minutes.