Every year on Memorial Day our extended family gets together for a trip to the cemetery in Spanish Fork, then a BBQ at our house. Below is the recipe for our favorite family traditional Memorial Day Baked Beans.
I found this recipe in a newspaper many years ago. The first time I fixed them on Memorial Day was in 1997 (I date my recipe cards). The original recipe is below, but here’s how I change it (which fills my largest size crock pot–approx a double recipe):
I use a full package of bacon and a full pound of hamburger with a large onion.
If you cut the bacon up before you fry it, it’s easier. Sometimes I use kitchen scissors.
I only use brown sugar and cut the amount in half, so maybe 1/2 cup brown sugar total–you can adjust this to taste.
Double all the other ingredients (full can of crushed pineapple). The butter beans are a must–they are the big flat soft white beans that look kind of like limas, but they’re yummy, not yucky. Sometimes I throw in a can of black beans for color. You can do extra pork & beans if you need more to fill the pot. I’ve made these enough times now that I don’t measure–I just approximate the chugs of catsup and sauces and stuff and they always taste perfect. I’m getting hungry now. This double recipe feeds a big crowd or family.
10 slices of bacon, cut into pieces
1/2 lb. ground beef
1/2 c. chopped onions
1/3 c. granulated sugar
1/3 c. brown sugar
2 T molasses
1/4 c. barbecue sauce
1/4 c. catsup
2 T prepared mustard
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1 c. crushed pineapple with juice
1 can (16 oz) kidney beans, drained
1 can (16 oz) pork and beans
1 can (16 oz) butter beans
Brown bacon (I cut the raw slices into 1/2″ pieces and just stir them until crisp).
Brown hamburger and onion, add to bacon.
Drain excess fat.
Add rest of the ingredients.
Pour into 3-quart casserole dish or crockpot.
Bake, uncovered 350 degrees for 1 hour. (Or crock pot for a few hours.)
Makes 8-10 servings.