Grandma Moore’s Baked Beans

A Magical Side Dish

IMG_4263Grandma Moore’s Baked Beans

Category:  Side Dish

Beans, beans, the magical fruit …. not sure if these beans are magical but they sure are good!  This recipe comes to Tracy’s Kitchen from subscriber Kevin’s Grandma.  However, the recipe might actually be magical as Kevin’s Grandpa recently turned 103 (… hmmm, we will have to ask what is the secret to his longevity, it may very well be this delicious concoction).  Grandma, who is 96, uses baked beans in tomato sauce, but we decided on utilizing Bush’s Homestyle Beans (which were delicious) in this version.  The other great thing about this recipe is it is even better the next day.

6 slices, thick cut bacon, diced
1 medium onion, diced (brown or yellow)
¼ c. Balsamic vinegar
Kosher salt
Coarse ground pepper
1 can baked beans in tomato sauce [28 oz.]
1 can red kidney beans, drained [16 oz.]
1 can green Lima beans, drained [16 oz.]
¾ c. dark brown sugar, packed
¼ c. diced American or cheddar cheese
1/3 c. catsup
2 T. Worcestershire sauce
Parmesan cheese, fresh grated

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Preheat oven to 350°F.  In a skillet over medium heat, fry the bacon until crisp.  Remove to a paper towel to drain.  Sauté the diced onion in the bacon fat until translucent, remove from heat.  [Tracy’s addition:  Return the bacon to the pan with the sautéed onions, season to taste with a pinch of Kosher salt and a couple of twists of ground pepper and the balsamic vinegar…strawberry balsamic is even better if you have it handy.]  In a large casserole dish or a Dutch oven, combine all the ingredients including the bacon onion mixture but not the Parmesan cheese.  Top with the grated Parmesan cheese.  Bake, uncovered, 45 minutes at 350°F until heated through and Parmesan cheese is browning and crispy on top.  Makes 10 – 12 servings.  Happy summer!



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