Admit it…you have cans of prepared baked beans in your pantry! But company is coming over and you’d like to make the impromptu cook-out a bit more special. Rachael Ray’s recipe for semi-homemade baked beans is a winner in my book! My friend Barbara recommends dredging your bacon in honey mustard and then sprinkling with brown sugar prior to broiling…sounds like heaven to me!
Ingredients:
1/4 cup dark brown sugar
8 slices sliced black pepper bacon
2 cans baked beans (15-ounces each)
A few dashes hot sauce (more if you like things spicy)
4-5 scallions, sliced
8 slices sliced black pepper bacon
2 cans baked beans (15-ounces each)
A few dashes hot sauce (more if you like things spicy)
4-5 scallions, sliced
Directions:
Sprinkle the brown sugar on each slice of bacon to generously coat each strip.
Arrange the coated bacon strips on a baking sheet and bake until golden brown and crispy, 12-15 minutes.
Let cool and crumble up.
Place a medium pot over medium-high heat with the baked beans and hot sauce. Heat the beans through, add the scallions and portion onto dinner plates topped with the crumbled bacon.
*If you cannot find black pepper bacon, buy regular bacon and generously coat it with freshly ground black pepper before topping it with the brown sugar. ( If I am really pinched for time I will use real bacon bacon bits that can be found in a jar at your local grocery store. I always keep them on hand…just in case! )
Make it a Gift: Take this recipe to your next picnic in this snazzy and picnic ready casserole dish….and how about a Rachael Ray’s Express Lane Meals Cookbook for good measure?
