<p>There is a restaurant in town that serves baked beans that we all like. I have never tried to actually bake baked beans (but I have tried several canned varieties, none of which we have found very desirable). The thing about the restaurant’s baked beans is that the sauce is quite sweet–a brown sugar/maple sugar kind of sweet.</p>
<p>Anyone have a simple recipe that might let me recreate the restaurant’s taste?</p>
<p>I use Bush’s (canned) beans and doctor them up a bit by adding brown sugar, ketchup, a bit of yellow mustard, chopped onions and bacon pieces. I’m sorry I can’t provide measurements. Often I just cook by adding ingredients until it looks and tastes right. DD’s best friend (now 22) has always talked about my baked beans because she never liked them until she tried them at our house many years ago. Once she heard I sprinkle “magic” in them, she was hooked. :)</p>
<p>^^^^ Sounds like what I do, only I start with Van Camps Pork N Beans. I can’t find my recipe.</p>
<p>I also use Van Camps Pork & Beans. </p>
<p>Mine:</p>
<p>2 cans Pork & beans
about 3/4 - 1 Cup brown sugar
chopped onion
Several dashes of “Liquid Smoke”
Several dashes of ketchup
slices of bacon, cut in half, layed across the top</p>
<p>Bake at 400 for about 40 minutes.</p>
<p>I use basically the same additives to canned beans that other’s have already mentioned.
One more add-in to sweeten the pot is diced apples. I know it sounds weird with beans but as they cook the sweetness fr. the apple mixes with the beans/sugar/bacon.</p>
<p>I’ve made baked beans from scratch quite often. The <em>only</em> brand of beans that I will eat without doctoring is B&M. I’m particularly fond of their barbecue sauce variety, but the classic is excellent.</p>
<p>I sautee onions, add to regular pork and beans and put in brown sugar, a bit of mustard, a dash of worchestershire, and several tablespoons of molasses (no one has mentioned molasses yet in the thread, but I think it gives the sweetness, but cuts it a bit with its “bite.”). I don’t have measurements either, just go by taste. Oh, also a spoon or so of catsup. I then bake until bubbly. It’s pretty good, I have to admit.</p>
<p>I cut about three strips of bacon into small pieces (I’ve used turkey bacon too) and saute. When almost done, add about a half of a diced vidalia onion and saute until soft. Open a can of Grandma Brown’s baked beans (which are really just plain cooked navy beans with no seasoning) and pour into a bean pot or cassarole dish. Stir in the contents of the saute pan. Yes, the bacon drippings too! Then I add ketchup, a little mustard, a little relish, mollasses and brown sugar. I dont measure but if you like it sweet, jsut add more mollasses and brown sugar, and if you like it more tomato-y, add more ketchup. Bake at 350 until bubbly, about 45 -60 minutes. </p>
<p>I get asked to bring this to every single family picnic!</p>
<p>Here is Patrick O’Connel’s ( The Inn at LIttle Washington)grandmother’s recipe. </p>
<p>[Baked</a> Beans A Family Recipe From Chef Patrick O’connell) Recipe - Food.com - 117546](<a href=“http://www.food.com/recipe/baked-beans-a-family-recipe-from-chef-patrick-oconnell-117546]Baked”>http://www.food.com/recipe/baked-beans-a-family-recipe-from-chef-patrick-oconnell-117546)</p>
<p>Have you tried the Bush’s Grillin Beans? They are so so so good.</p>
<p><a href=“http://www.bushbeans.com/products/grillin-beans.php[/url]”>http://www.bushbeans.com/products/grillin-beans.php</a></p>
<p>[Beanie</a> wienies for grown-ups | Homesick Texan](<a href=“http://homesicktexan.blogspot.com/2008/02/beanie-wienies-for-grown-ups.html]Beanie”>Homesick Texan)</p>
<p>These are great for a special event–adapted from Mark Bittman…</p>
<p>We usually just doctor up canned pork & beans–my mom always said you had to cook them ‘slow and long’, meaning 250 for a couple of hours. She also said you can’t go with generic brands of some things and pork and beans was one of them–she insisted on van de camp’s. Adding ketchup, brown sugar, mustard, onions, Worcestershire, liquid smoke etc. makes 'em good!</p>
<p>I normally don’t care for Bush’s beans but agree that the grillin’ ones are good.</p>
<p>If you don’t want to use the hamburger/bacon, try just using these measurements with a couple of cans of beans, use whatever kinds of beans you like best. I use kidney, navy and pork and beans. I suggest you try the recipe, you won’t be sorry!</p>
<p>PIONEER BAKED BEANS </p>
<p>1/2 lb. bacon, cut in pieces
1 med. onion, coarsely chopped
1 lb. ground beef
1 (15 oz.) can red kidney beans
1 (15 oz.) can pork and beans
1 (15 oz.) can butter beans, drained
1/4 c. light brown sugar, packed
1/4 c. sugar
1/4 c. catsup
1/4 c. barbecue sauce
2 tbsp. prepared mustard
2 tbsp. molasses
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. chili powder</p>
<p>Preheat oven to 350 degrees. Fry bacon in medium size skillet until crisp. Remove from pan and drain. Brown beef and onion and drain well. Turn into a lightly greased 4 quart baking dish. Cover and bake 1 hour. Serves 6 to 8 people. Great for picnics and cookouts.</p>
<p>Really dumb question probably…but have you asked the restaurant for the recipe?</p>