Sandy’s Baked Beans

Name: Sandy's Baked Beans
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 28-oz. cans pork and beans; 1 1 ⁄ 2 cups light brown sugar; 1 cup ketchup; 1 ⁄ 2 cup yellow mustard; 1 ⁄ 2 cup molasses; 1 ⁄ 4 cup juice from a jar of sweet dill pickles; 1 small yellow onion, thinly sliced; 4 strips bacon, halved crosswise

Serves
serves 8-10

MICHAEL PIAZZA

Before she bakes them in an old-fashioned stoneware bean pot, Alabama native Sandy Ivey enlivens her beans with juice from her "under the sink" homemade sweet pickles.

Ingredients

2 28-oz. cans pork and beans
1 ¹⁄₂ cups light brown sugar
1 cup ketchup
¹⁄₂ cup yellow mustard
¹⁄₂ cup molasses
¹⁄₄ cup juice from a jar of sweet dill pickles
1 small yellow onion, thinly sliced
4 strips bacon, halved crosswise

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Instructions

Step 1

Preheat oven to 400°. Put the pork and beans, brown sugar, ketchup, mustard, molasses, and pickle juice into a large ovenproof pot or bean pot and stir well to combine.

Step 2

Top the bean mixture with onion slices and lay the bacon over the top in a single layer. Bake, uncovered, until the bacon is crisp and the beans are hot and bubbling, about 1 hour. Remove from the oven and allow to cool slightly. Stir the onions and bacon into the beans before serving.

Preheat oven to 400°. Put the pork and beans, brown sugar, ketchup, mustard, molasses, and pickle juice into a large ovenproof pot or bean pot and stir well to combine.
Top the bean mixture with onion slices and lay the bacon over the top in a single layer. Bake, uncovered, until the bacon is crisp and the beans are hot and bubbling, about 1 hour. Remove from the oven and allow to cool slightly. Stir the onions and bacon into the beans before serving.