Picnic Baked Beans by Cyann : )
These baked beans are a family favorite… for over 30 years I’ve been baking these beans for my family and friends. Through the years, so many have asked for my recipe, even my friend’s friends have called me for the recipe. Many times I have made this Picnic Baked Beans dish a day ahead, letting the flavors enhance, resulting in a better tasting dish. These beans are also great tasting served cold!!
4 (15 ounce) Van Camp's Pork & Beans, drain juice out of two of the cans of beans
1 cup Heinz Ketchup
1 cup firmly Del Monte packed light brown sugar
black pepper, to taste
1/8 teaspoon cayenne pepper
1/2 cup Karo® Light OR Dark Corn Syrup
2 squirts of French’s yellow mustard
1 medium onion, peeled and chopped
2 cloves garlic, minced
4 pork chops, seasoned, cooked, and chopped
1 lb. bacon, cooked and drained
Pre heat oven 325°F degrees.
In a large mixing combine and mixing together the pork & beans ketchup, brown sugar, black pepper, cayenne pepper, corn syrup, yellow mustard, onion and garlic.
In a fry pan, place bacon in a single layer, cook on medium heat to your desired crispness, turning frequently. Drain bacon on paper towels, set aside. Drain most of the bacon grease from pan, add 2 tablespoons of butter and melt. Wait until the bacon has cooled and crumble with your hands.
Add the season pork chops to the fry pan, cooking on each side for about 4 to 5 minutes, or until golden on the outside, juices run clear and fork tender. Remove from fry pan, drain on paper towels. Wait until the pork chops have cooled, and cut up into little cubes.
Add the bacon and pork chops to the bean mixture, and mix together and pour into a greased 2 ½ to 3 quart greased casserole. Place the bacon on top of the beans.
Place casserole on a lined cookies sheet and place in pre heated oven. Bake at 325°F degrees for 1 1/2 to 2 hours or until the beans are bubbly. Let rest to thicken before serving. Yields: 8 to 10 servings.