Also-ran. Honorable mention. Runner-up.
I’m so over it. Second place, I’m leaving you in the dust.
I’m taking home the backyard cookout gold with a side dish that will have them licking their plates and coming back for more.
Yep, this recipe is earning me the blue ribbon — even if I have to make it myself.
These baked beans are legendary in my family. The recipe came originated with my Grandma Joyner, who insisted on using only Van Camps Pork and Beans.
So it was written, and so it shall be.
I have never questioned why, and you won’t either, once you’ve tasted these baked beans. You’ll also forget that bacon grease isn’t healthy as you dip into the dish for seconds. Or was that thirds?
This recipe has been passed down in the family, from my grandma to my dad and to my aunt and uncles, to my mom and now to me.
One time, my aunt, Donna, who is a fine cook, tried to get fancy and brought some baked beans made with apples and sausage to a family get-together. Culinary blasphemy.
She has learned her lesson. And she has been forgiven.
I probably shouldn’t be dishing family secrets like that.
While I am, I might as well share the recipe for Grandma Joyner’s Blue-Ribbon Baked Beans with you.
You can say you got the recipe from a crazy relation. Like most family legends, it will be half true.
- 2 15-ounce cans Van Camp’s Pork and Beans
- 1 small onion, chopped
- ¼ cup brown sugar
- ½ cup ketchup
- 4 slices bacon
- ½ teaspoon mustard
- Preheat oven to 300 degrees.
- Fry bacon in a skillet or Dutch oven. Remove bacon from pan and simmer onions in bacon drippings, until onion is soft.
- Crumble bacon and combine with onions and remaining ingredients in an oven-proof Dutch oven or casserole dish.
- Bake uncovered at 300 degrees for 60 minutes.
Linking up to:
Best of the Weekend at A Little Claireification