Thoughts drift back to summers long ago. They were simpler times for sure. The big to-do each day was to play and explore the great outdoors. There were plenty of potlucks and barbecues too. Baked Beans were always a part of them. It was a dish that simply had to be made. The meal would not be right without it.
A creek ran behind my parent’s house. It was a little creek being only a foot or so wide. I can’t tell you how many day we spent at it. We had grand plans of building a dam. That’s when we learned water is powerful. Water would build up then spill over and wash out our efforts in minutes. Yet it was fun. We tried and tried time and time again. We were playing and having a ball at it.
One time we decided to follow the creek to the end. What an adventure we had that day. We wound up in a big field where the creek ended. It was wider and deeper although not big enough to be a pond. We wouldn’t go in that deep part. It was too strange how it just ended there. We didn’t want to get sucked into an underground abyss. We tried figuring out how deep it was with tree branches. It didn’t work. We swore we’d figure it out one day. Did we? Nope.
About the Baked Beans with bacon on top. It’s one of those dishes my parents made since the dinosaurs roamed the earth. Well, maybe not that far back. At least before I was born. Baked beans have been made countless times over the years. Grilling burgers and hot dogs? Gotta have them. Ham for Easter? Gotta make them. Going to a potluck? Gotta take them.
An official recipe didn’t exist. We just knew how to make them. Drain pork and beans then stir in however much onion, bell pepper, brown sugar, ketchup, mustard, and Worcestershire sauce until it was “right”. Then top with bacon and bake. We’d adjust quantities based on how much we needed each time. I’ve made anywhere from 4 to 24 servings. Each time I’d just put in how much of each ingredient I thought was needed. So this time I had to measure. Just note you can adjust to your own taste.
What is one of your nostalgic summer dishes? Which one brings back childhood memories the most? Scroll way down to find the list of ones by Sunday Supper tastemakers. There should be plenty of great stories attached to them. Big thanks to Colleen of The Readhead Baker for hosting such a heartwarming event. Also take a look at German Potato Salad and Mom’s Cheesecake for a couple of my family’s favorites.
Baked Beans with Bacon
- 2 28- ounce cans Pork and Beans see note, drained
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 1/3 cup ketchup
- 3 tablespoons light brown sugar
- 1 tablespoon yellow mustard
- 3 to 4 drops Worcestershire sauce about 1/2 teaspoon
- 6 ounces bacon strips cut in half
Heat oven to 400°F
Stir together all ingredients except bacon.
Spread evenly in a 2-quart baking or casserole dish.
Cover mixture with bacon slices.
Bake for 1 hour.
If bacon is not browned or crispier bacon is preferred, broil for a few minutes until desired bacon doneness is reached.
An easy way to drain the beans is to use the can lid to press down on the beans in the can then pour off the liquid that rises over the lid.
Childhood memories of summertime food are to be cherished. Take a look at these heartwarming and nostalgic summer recipes by Sunday Supper tastemakers:
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- Baked Beans with Bacon by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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