Gourmet Baked Beans
This Gourmet Baked Bean recipe is one I was given back in the 80’s. I’m not sure the source since it was passed around for years before I got it. It’s been a hit most of the time since it’s not your everyday, baked beans recipe. The evaporated milk gives them a creamy texture, which some like and others don’t. For those of us who like it, we love it. The extra touch of molasses gives them that “molasses-ee” thick taste I grew up with. And the couple drops of Tabasco® adds a “what is that extra ingredient you added?” touch.
They make a great side dish for burgers, ribs, steaks, hot dogs, or pretty much anything you would serve with Baked Beans. I like them by themselves as a leftover, or with a deli sandwich instead of chips.
Give them a try. You might add them into your baked bean rotation when you need to take a side dish to a cookout. You’ll be surprised how many will love them.
Yield: 6-8 servings
1 Tablespoon Cider Vinegar
Evaporated Milk (about 1 Cup)
½ Cup Firmly Packed Brown Sugar
¼ Cup Flour
1 Tablespoon Dry Mustard
½ Tablespoon Salt
2 Cans (16 Oz Ea) Molasses-style Baked Beans
2 Slices of Bacon, cut into 1″ pieces.
1 Tablespoon Dark Molasses
2 or 3 Drops Tabasco® (you might even add a few more the next time you make them)
Pour the vinegar into a 1 cup liquid measuring cup. Add evaporated milk to measure it up to the 1 cup mark. Carefully blend thoroughly.
In a medium mixing bowl, thoroughly blend the brown sugar, flour, dry mustard, and salt. Gradually add the evaporated milk mixture, blending it thoroughly. Stir in remaining ingredients. Pour into a 1-1/2 or 2 quart casserole.
Bake at 350 for 35-40 minutes; stir 2 or 3 times during baking.