Ladies and gentlemen, I have a flag football game to go to. While I will not be playing thanks to my traitor of a bad back, I will certainly be cheering from the sidelines. I will also be participating in the huge pot luck beforehand, where we stuff our faces in preparation for all the millions of calories we will expend during to the game. And what better to accompany the brisket and sausage feast but baked beans. Baked beans covered in bacon. You heard me. And stuffed with more beef. Because I can't leave well enough alone.
Note: This lovely dish may also be assembled in a cooker of slow foods, where it should rest on low for approximately three hours, whereupon it should be sprinkled with cooked bacon batons. Easy peasy.
Awesome Baked Beans
From The Dallas Morning News
1 teaspoon unsalted butter
1 pound lean ground beef
1 teaspoon Worcestershire sauce
¼ cup packed light brown sugar
1 cup ketchup
1 tablespoon yellow mustard
1 envelope Lipton Onion Soup mix
2 (16-ounce) cans regular or bacon-flavored baked beans
4 strips bacon
Preheat oven to 350°F.
In a large skillet, melt the butter. Brown the beef with the Worcestershire sauce. When cooked through, remove from the skillet and drain the fat. In a large bowl, combine the meat, brown sugar, ketchup, mustard, soup mix, and beans and place in an 8x8-inch baking dish. Top with bacon strips.
Bake, uncovered, for 45 minutes. If necessary, run the dish under the broiler to crisp the bacon before serving.
Makes 8 servings
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