Barnyard Baked Beans
Makes 12 servings
  • 12 slices applewood-smoked bacon
  • 1 large yellow onion, chopped
  • 2 tablespoons minced garlic
  • 4 (31-ounce) cans pork and beans, drained
  • ½ cup firmly packed dark brown sugar
  • ½ cup maple syrup
  • ¼ cup Creole mustard
  • 3 tablespoons soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  1. In a large skillet, cook bacon over medium heat until browned and crispy. Crumble bacon, and set aside. Reserve ½ cup bacon drippings.
  2. In 2 tablespoons reserved drippings, cook onion and garlic over medium heat for 6 to 7 minutes, stirring frequently, until tender.
  3. Preheat oven to 350°.
  4. In a large bowl, combine pork and beans, remaining reserved drippings, onion mixture, brown sugar, maple
  5. syrup, mustard, soy sauce, Worcestershire sauce, salt, and pepper. Spoon beans into a 15x10-inch casserole dish. Top with crumbled bacon. Bake for 1 hour, or until bubbly.
Recipe by Southern Lady Magazine at