As I was growing up, every Saturday night we had baked beans for supper. The beans were cooked all day in an authentic Boston Baked Bean pot. 

Now I confess that I use a can of Mrs. Bush’s vegetarian baked beans, but doctor up the recipe with spicing I remember from my youth.

Baked beans and brown bread have always been a staple at the family 4th of July picnics at Silver Bay.

I had an authentic New England bean pot, but I discovered people at the picnic were reluctant to try something that they couldn’t see in a pot.  So I went to the 13 X 9 baking pan, and there was rarely anything left!

The following directions are for a 13 X 9 pan full of beans.

Ingredients:

In all the years of beans and brown bread at these feasts, I always used canned baked  beans!

1.  Large can of beans, high quality.  Buy the  best quality.  

THEN:

Add to beans:

2.  1 C.  Chopped onions.

3.  Heaping Tb.  dry mustard.

 

4.  Dollop of Ketchup.

5.  Five slices of crisp bacon, crumbled.  (To be   really authentic, buy a chunk of salt pork.  Cousin Stew Parlin always looked for the salt  pork in the beans!)

Directions:

1. Mix all the ingredients in a 13 X 9 pan.

2.  Bake 350  degress F about 45 minutes until bubbly.

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