I realize that I’m a day late and a dollar short. You should have made these for Memorial Day. However, they will also be great for the Fourth of July! Or tomorrow night’s dinner! Or even better, tonight’s! I’m a big fan of all things baked beans, but nothing beats homemade. I must confess, my mom helped with these. I should actually say that I helped her. Yeah, that would be more accurate. These baked beans are the perfect combination of sweet and tangy and could eat the whole pan, but that would be a potentially bad situation.

Also, my new blog is still a work in progress, so bear with me. And don’t forget–I love any feedback that you would like to give me.

Sweet and Tangy Baked Beans
a NotRachaelRay Original (Sort of….maybe I should say, “A NotRachaelRay’s mom original.”)

one 48 oz jar of Great Northern Beans, drained
15.25 oz. can of butter beans, drained and rinsed
3/4 cup ketchup
generous 1/2 cup packed dark brown sugar
1 medium yellow onion, finely diced
3 Tbsp molasses
1 Tbsp dijon mustard
2 Tbsp white vinegar
6 oz. of sliced bacon, cut into ~1/2″ chunks

1) Preheat oven to 325*F.
2) Mix beans, bacon, and onions together in a 9×13 baking dish.
3) In a small bowl, mix together ketchup, molasses, mustard, vinegar, and brown sugar. Pour over bean mixture and mix it until evenly distributed.
4) Cover tightly with aluminum foil, and bake in a 325* oven for 1 hour and 45 minutes to 2 hours.
5) Remove aluminum foil and continue to bake for an additional hour.
6) Serve immediately.

Verdict: I ate way too many of these. I ate too many of the leftovers of these. They are so, so, so good.
Husband’s take: He felt the same way. So did my mom (obviously) and my dad.
Changes I would make: None.
Difficulty: Easy peasy!

This is what the pan looked like when I remembered I hadn’t taken a picture yet. We devoured them.

What did you have for Memorial Day? And what do you think of the new blog name/design?