Traditional Appalachian Baked Beans
"In all my years as a park ranger, bumming meals daily for 25 years from picnickers and campers, these are the finest-tasting baked beans I've ever eaten. Right out of Appalachia and a super covered dish. Enjoy! big pat."
photo by Bergy
- Ready In:
- 1hr 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 60 ounces pork and beans, canned
- 1 cup dark brown sugar
- 3⁄4 cup ketchup
- 1 large onion, chopped
- 8 ounces bacon, sliced thin
- cooking spray
directions
- Mix all but bacon together and pour into a 9" x 13" casserole dish, (sprayed with PAM).
- Lay bacon strips on top.
- Cover with aluminum foil.
- Bake in a pre-heated 400-degree F. oven for 45 minutes.
- Reduce heat to 350-degrees F. and bake UNCOVERED until beans are bubbly and bacon crisps up a bit (about 45 minutes).
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Reviews
-
Boy, I'm good at bloopers but it usually is a testament to the quality of the recipe. Thumbs up to bone man on this one. I only had 45 ounces of beans, but I didn't notice until I'd made it. I wanted to put it in the crock pot so I precooked the bacon and tossed it in. I went to add ketchup and well it looks a lot like my heinz bottle so it got a couple dashes of heinz 57 before I realized what I'd done. Not willing to give up, I added the ketchup to make a total of.. about 3/4 a cup because now I'd lost count. I forgot the onion. At the last minute I tossed in onion powder um well I thought it was onion powder then smelled garlic powder as it was sprinkling out. Crud I thought! So I made sure I had onion powder this time and tossed it in. Laughing to myself at this point, to tears actually and my sides hurt. I cooked it on low for 4 hours.. guess what? It was YUMMY!! Thanks for the recipe - blooper queen ;) -
You weren't kidding that these are the best beans you have ever tasted! Man they are good and so easy to prepare. I cut the recipe back to 1 14oz can of beans. Bakes at 400 for 30 minutes covered and 35 minutes uncovered - served for brunch Thanks Bone Man - It's Appalachian beans for me from now on!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
