This old-fashioned side dish is a staple at our Memorial Day and Fourth of July picnics and is also the most requested potluck dish we take to parties. As you can tell from the name, this is an old family favorite — my Southern grandmother always had a pot of beans simmering on the back burner of her stove. The name was shortened to “Granny’s Beans” by everyone and that’s how the recipe is filed. These beans are fantastic with hamburgers, fried chicken, steaks, or ribs.
INGREDIENTS:
3 large cans “brick oven” baked beans
1 cup grated sharp cheddar cheese*
3 bunches green onions, chopped
1 cup dark molasses
1 12 oz. package Corralitos bacon, diced and cooked in the microwave for 5 minutes (drain fat)**
4 tablespoons Dijon mustard
1 1/2 cups barbeque sauce (spicy KC Masterpiece is great)
1 teaspoon liquid smoke
METHOD:
Mix all ingredients in a large casserole and cover. Bake at 300°F for about 3 hours. (If you have a large crock pot, this works well, too.)
* For a lower-fat version, delete the cheese and use a small can of puréed pumpkin. It adds a wonderful texture and richness.
** No need to cook the bacon until done — this step is simply to render the extra bacon fat. Remove partially cooked bacon with a slotted spoon and add to beans.
