This month's recipe theme was more difficult for me than I had anticipated. Mainly because when I make sides, they're generally very straightforward. When I make brocolli, I boil it or I steam it. When I make corn I open the can and heat it up. Things get interesting with asparagus in that I'll actually throw them in the over with a little bit of olive oil and salt and pepper. You see, nothing very exciting. I do have some yummy potatoes that I will make on a special occassion, but they are very similar to Joanna's crash hot potatoes, except with cheese and bacon on top.
So I decided to submit my baked beans, the way my mom taught me how to make them. Actually I didn't know what to post and Darren picked this, so you have him to thank. Since my mom taught this to me, I don't really know any measurements, it's more of an eyeballed thing. I made them last night to try to get an estimate of how much of each ingredient I put in. Feel free to change the amounts since they're obviously not exact.
(my mom says they're called baked beans cause you have to bake them. no heating up a can on the stove allowed)
1 can baked beans (I ususally buy Bush's vegetarian, but whatever works)
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon worcestershire sauce
1/2 small onion, diced into small pieces
2-3 slices uncooked bacon
Stir together all ingredients (except bacon) in a baking dish, then lay the slices of bacon on top. Bake uncovered in a 350 degree oven for appriximately 50 minutes, or until bubbling.
That's it! Enjoy.