Fred's Famous Baked Beans

Recipe from "Fred Thompson's Southern Sides". Rich and hearty, a thick stew of sweet, salty, savory and spicy ingredients that fires on all cylinders, wakes up your tastebuds and keeps you warm. Most baked beans taste better the next day, and leftovers of this dish are great for several days. "A pot of beans in the oven" by Michael Hastings, Winston-Salem Journal: November 7, 2012.

Yield: 10 servings
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Ingredients

  • 3 23-ounce can(s) pork and beans, drained and rinsed
  • 2 pound(s) (best-quality) country sausage, browned and crumbled
  • 2 medium onions, sliced
  • 1 cup(s) light brown sugar
  • 1 cup(s) dark corn syrup
  • 4 tablespoon(s) prepared yellow mustard
  • 1 tablespoon(s) dry mustard
  • 2 teaspoon(s) Worchestershire sauce

Preparation

  1. 1. Heat oven to 350 degrees.
  2. 2. Pour the pork and beans into the largest baking dish you have. (A disposable aluminum lasagna pan works well.) Add the sausage and onions and stir. Pour in the remaining ingredients and mix thoroughly. Bake 60 to 90 minutes until the beans are not soupy. Serve hot or at room temperature. The beans are better served the next day. If necessary, reheat in the oven for 30 minutes.
December 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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