Memorial Day weekend is the official start of summer. Barbeques and cookouts are just around the corner and side dishes are always welcome. Baked beans go with just about anything cooked on the grill. These beans are very good to take to a barbecue or outdoor party. They will think you slaved all day.
My family loves baked beans. I haven’t baked a bean in the last two decades. I discovered Skillet Baked Beans and have been doing them ever since. To really fake people out, I make the Skillet Baked Beans and then transfer them to the crockpot. Either way you do it they come out tasting like they had been baked all day.
If you are wanting a vegetarian version, omit the bacon and use the vegetarian style of pork and beans. For a smokier taste, use a smokier barbecue sauce. This could not be an easier recipe just in time for the long weekend.
Skillet Baked Beans
1 tablespoon vegetable oil
1/2 medium onion, diced
pinch of salt
2 cans (15 oz.) of pork and beans
3 or 4 or 5 tablespoons packed brown sugar (to taste)
3 or 4 or 5 tablespoons of your favorite barbecue sauce (to taste)
1 teaspoon prepared mustard
2 tablespoons of real bacon bits (I love Hormel brand)
In a medium skillet on medium heat, saute the onion in the oil with a pinch of salt. When the onions are translucent add the remaining ingredients and simmer until thickened. About 15 minutes. Stir every so often.
Taste to see if you need to add more barbecue sauce and/or brown sugar. I usually start with 3 tablespoons of each and then work up to what I like.
Turn the heat down to low and that should hold the beans until ready to serve. Makes about 6 servings.
This recipe can be doubled or tripled. Great for a crowd…like my family! Have a safe holiday weekend.
By the way, Hormel has no idea how much I love their product. They have never eaten Skillet Baked Beans at the Gravy Company, nor have they ever invited us over to their place for dinner. I still love Hormel Bacon Bits!