I could not post my mother's potato salad recipe without posting her baked beans recipe also. Like the potato salad recipe, I have had this one in my head for years too. I watched my mother make her potato salad and baked beans a gazillion times, and I don't remember her making one without the other, but I suspect that there were times when she did. I know what her ingredients are in her baked beans, but I am not sure about the exact amount of the ingredients each time. All I can go on is what I remember my mother's bake beans tasting like. I have created the amounts to the ingredients that my family likes, and what I remember my Mother's recipe tasting like. Mother always used a recipe when she did her baking, but she rarely used one when she did her cooking. I have seen several different recipes for baked beans, but I would say that these baked beans are an all time classic recipe that is from the time when my mother began cooking in the 40's and 50's. Life was simple and delicious, just like these baked beans are.
Mom's Baked Beans
3 15.5 oz. canned pork n' beans
1/2 cup onion, chopped
1/2 cup bell pepper chopped
3/4 cup brown sugar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
3 tablespoons mustard
4 slices bacon, cooked, crumbled, and divided (option)
Preheat oven 375 degrees F. In a large mixing bowl, combine pork n' beans, onion, bell pepper, brown sugar, ketchup, Worcestershire sauce, mustard, and 1/2 of the crumbled bacon. Mix well and transfer to a 3 quart baking dish. Sprinkle remainder of the bacon on the top. Bake for 35-40 minutes.
Note: Depending on how many servings you will need, this recipe may be adjusted to a half recipe or increased to double the recipe.