As I contemplated sharing recipes on my blog, I felt a disclaimer was in order. I am not a chef. I am not even an especially talented cook. But I do know what tastes good to me. That’s why I’ve referred to some old family recipes throughout my Barbourville series, and now I’d like to share them with my readers.
The Special Baked Beans recipe I’m sharing today is one that my mother cut out of a newspaper many years ago. It’s easy and delicious and has become a specialty of my husband, who never allows me to make the recipe these days because he thinks he can make it better (and he’s right, darn it).
This recipe is also a specialty of Sheriff Daniel McCray in my first Barbourville book, A Summer Sentence. That book was published in 2005 by Avalon books (now Montlake). I hadn’t intended it to be the first in a series when I wrote it, but three brothers (triplets) appeared in my book and each demanded his own story. (Characters are pushy that way sometimes. ;-)) But they were still secondary characters when the sheriff made his special baked beans for a Barbourville luncheon. My mother, my husband, the sheriff, and I are all pleased to share the recipe with you. I hope you enjoy it as much as we do.
SPECIAL BAKED BEANS
2 cans pork and beans
1/2 cup ketchup
1/4 cup brown sugar
4 slices bacon, fried crisp and crumbled
2 Tablespoons bacon fat
2 Tablespoons minced onion (dried minced onion works fine)
2 teaspoons dry mustard
Fry bacon and drain, reserving 2 tablespoons bacon fat. Brown minced onion in bacon fat. Mix all together. Bake in 350-degree oven for 30 minutes or until warm.