Here’s another recipe that I made for the Matthew West band back in November. This recipe is from one of my best friends, Serina. This isn’t a recipe that I necessarily measure out, I just add until it tastes right. I’ll include the original email that I got from Serina with the “recipe”, and then the measurements of what I did back in November for the Matthew West and Josh Wilson concert. One of the guys from the tour, AND one of our pastors told me that these were the best baked beans they had ever tasted. All credit goes to Serina 🙂
The beans – well, I put just about everything but the kitchen sink in them (just kidding). I don’t measure anything, so there isn’t an exact science to them, but this is what I add:
1 small onion
bacon (cooked before you put in in the beans)
It depends on how many cans of beans I use as to how much stuff I put in. Sorry I can’t be more exact, but most of my cooking is done by sight. I seldomly measure things for recipes I learned from my mom.
Now, here’s what I did back in November:
- 1 #10 (the big restaurant/Costco size cans) can of Van de Kamps Pork n Beans
- 3 small onions, sauteed with bacon to soften
- 1 pound bacon, sliced thinly and cooked until just crisp, remove from fat with a slotted spoon then cook onions in the bacon fat
- 1 1/2 cups commercially prepared bbq sauce (most of a small bottle)
- 3/4 cup molasses
- 1 cup brown sugar
- 1/4 cup mustard
I combined all of this and cooked it on high in my 7 quart crockpot for 4 hours. You could do on low all day.