~Baked Bean Duo~

Would you believe that this is the first baked bean dish I've ever made?  For real.  My friend, Laura, hosted a birthday party for her son, Joey.  He turned three last week.  She was serving up some burgers and hot dogs.  And you can never go wrong with baked beans when you're eating some barbecue!

I'm usually lazy and end up buying some baked beans from the grocery store, but I thought I'd actually take the time to make some.  And this version of the classic dish came out delicious!  The "duo" refers to the fact that there are two kinds of beans--the kind that comes with the canned pork and beans and butter beans. 

As always, I look for the simplest of dishes to prepare...and this one was just that! And I love my baked beans to be sweet.  I love that sweet and salty combination.  You would think that will all the honey and brown sugar in this dish that it would be an overload, but I thought it was just right.

Baked Bean Duo
by Better Homes & Gardens Simply Better Cookbooks (Easy Potlucks, May 2006)

6 slices bacon (I used maple bacon--I love the sweet and salty combo)
1/3 cup chopped green sweet pepper
1/3 cup chopped onion
1 20 3/4 oz. can pork and beans in tomato sauce, drained
1 15 oz. can butter beans or black beans, rinsed and drained
1/2 cup ketchup
1/4 cup honey
1 Tbsp. packed brown sugar

1.  Preheat oven to 350 degrees.  In large skillet, cook bacon over medium heat until crisp.  Drain bacon, reserving 1 tablespoon drippings in skillet.  Crumble bacon; set aside.  Add sweet pepper and onion to reserved drippings; cook about 5 minutes or until tender.

2.  In 1 1/2 quart casserole, combine pork and beans, butter beans, ketchup, honey, brown sugar, half of the bacon and the sweet pepper mixture.  Wrap and chill remaining bacon until melted.

3.  Bake for 50 to 60 minutes or until heated through.  Stir gently; top with remaning bacon.

Makes 3 side-dish servings.