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RECIPES/Family Sides
St. James Baked Beans
This is actually a recipe from the Dear Abby Cook Booklet - I only tweaked a few things, as I'm not a fan of Lima beans, I used Great Northern beans instead. The preparation is as written by Dear Abby; however, I found it was best to cook the bacon until almost crisp, then add the onion; otherwise, the bacon never seems to crisp because the onions absorb all of the bacon drippings! This has been given 5 stars every time I've made it for a gathering.
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Recommended Servings
8
COOKING
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INGREDIENTS
6 slices bacon, diced
1/2 cup onion, chopped
1 (16 ounce) can pork and beans, drained
1 (16 ounce) can Lima beans, drained
1 (15 ounce) can kidney beans, drained
10 ounces sharp cheddar cheese, cubed
1 cup ketchup
3/4 cup dark brown sugar, firmly packed
1 tablespoon Worcestershire sauce
Instructions
Heat oven to 325 degrees.
Butter a 1 1/2 quart casserole.
In a small skillet, sauté the bacon and onions until the bacon is crisp and onions are lightly browned; drain well.
In a large bowl, combine the remaining ingredients. Add bacon-onion mixture and mix well.
Pour bean mixture into prepared casserole. Bake uncovered at 325 degrees for 1 1/2 hours. Enjoy!
RECIPE FACTS

Servings: 8

Nutritional information per serving

No nutrition information available

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