Granny Fearing's Baked Beans
Chef Dean Fearing, The Mansion on Turtle Creek,
Dallas, TX
Adapted by StarChefs
Yield: 12 servings
- Two
12-ounce cans pork and beans
- 2
large onions, finely chopped
- Two
12-ounce bottles Heinz ketchup
- 1
Tablespoon yellow mustard
- 2¼
cups packed light brown sugar
- ¼
cup molasses
- ½
Tablespoon Heinz sweet gherkin juice
- 2
teaspoons apple cider vinegar
- 1
pound smoked bacon, thickly sliced
- Salt
and cracked black pepper to taste
Preheat
oven to 350°F. Combine pork and beans, onion, ketchup, mustard,
brown sugar, molasses, gherkin juice, vinegar, salt and pepper
to taste into two 2-quart casseroles. Top with strips of bacon.
Cover with aluminum foil. Bake for 1½ hours. Remove foil for last
30 minutes of baking. Serve hot or cold.
