Quick baked beans
2 slices bacon
3 tablespoons finely chopped onion
1 tablespoon molasses
1½ tablespoons catsup
¼ teaspoon salt
¼ teaspoon powdered dry mustard
½ teaspoon worcestershire sauce, if desired
2 to 3 cups canned or cooked dry beans
Fry bacon, remove from pan, and cook onion for a few minutes in bacon fat.
Add molasses, catsup, salt, mustard, and worcestershire sauce.
Add beans and mix lightly. Pour into a baking dish. Crumble bacon and sprinkle over the top.
Bake 20 minutes at 350°F. (moderate oven). Or heat in a fry pan on top of range, and serve with bacon crumbled over the top.
Menu Suggestion
Serve with hot cornbread, carrot and cabbage slaw, with baked custard for dessert.
For Variety
Hot Bean Salad.—Omit molasses, add ¼ cup vinegar and ¼ cup water, and cook until the liquid is absorbed. To complete the meal serve quick-cooked green cabbage, crisp strips of celery and carrots, and pumpkin pie with cheese.
Creole Beans.—To 2 cups cooked beans add ½ teaspoon salt, ¼ cup each chopped green pepper and onion, and 1 cup canned tomatoes. Bake at 350° F. (moderate oven) 1 hour.