Granny Fearing's Baked Beans

Granny Fearing’s version of Southern baked beans starts the way most family recipes do: with a can. Canned pork and beans become the base, doctored up with chopped onion, ketchup, yellow mustard, brown sugar, and molasses for depth.

The finishing move is thick-sliced smoked bacon crisscrossed over the top, which renders slowly as the casserole bakes. The first hour goes under foil so the flavors meld and the beans absorb the sweet sauce. Then the foil comes off for 30 minutes of bare-top bake so the bacon crisps and the sauce thickens to a glossy glaze.

A teaspoon of apple cider vinegar is what keeps this from tasting one-note sweet. It’s small enough that you won’t notice it in a bite, but remove it and the whole thing tastes flat.

Kitchen Tips

• Use thick-cut smoked bacon, not thin breakfast bacon. Thin strips crisp up and disappear into the beans before the 30-minute uncovered bake finishes.
• Chop the onion fine. Bigger chunks stay crunchy after an hour in the oven, which isn’t what you want in baked beans.
• Bake at 350°F (175°C), not higher. A hot oven burns the sugar on top before the beans heat through.
• Let the dish rest 15 minutes before serving. The sauce thickens dramatically as it cools.
• These are better the next day. Refrigerate overnight and reheat low and slow in a 300°F (150°C) oven.

Variations

• Swap the canned pork and beans for two cans of navy or great northern beans plus a rinse of bacon fat for a from-scratchier feel.
• Add a splash of bourbon or dark beer with the molasses for smoky depth.
• Stir in a diced bell pepper and a chopped jalapeno for a sweet-heat take.