"For my baked beans, I use a can of pork and beans, brown sugar, ketchup and onions," writes Ethel Fleenor of Hamilton, Ohio. "Then I add a heaping tablespoon of sweet pickle relish for a distinctive flavor."
THESE savory beans were a specialty my dear grandma frequently prepared.
When I even think of this dish, I can smell the enticing aroma that met us at the door when we went over to Grandma's for Sunday dinner. Every dish she made was a labor of love.
-Marjorie Thompson, West Sacramento, California
These hearty from-scratch baked beans taste like they were simmered over an open fire. Their sweet and zippy flavor is as big as the great outdoors. No matter what kind of meal you're "rustling up", this satisfying side dish is certain to please.
-Sandra Thorn, Sonora, California
I knew I'd found a winner when I got the idea to simmer beans in cranberry juice. The tartness of the juice is a nice subtle contrast to the sweet brown sugar and molasses in these baked beans. They're wonderful warm or cold.
—Wendie Osipowicz, New Britain, Connecticut