California Central Coast Recipes

Country Cousin Baked Beans

This is the recipe for my family’s restaurant’s ( The Country Cousin) baked beans. Whenever I make them for a gathering, everyone “oohs and ah-hs” and wants my family recipe. Up until now, I never shared it since I wanted to keep it special for my cookbook or other cooking-related endeavor later. Though they look like they take hours to make---and even longer to bake, this is our restaurant’s kitchen secret. When my father-in –law would go on about them, I jokingly would tell him,” this recipe is why your son really married me!”

Many of my friends keep asking for this treasured recipe. Until now, I have put them off. Now is the time to share them with you. It’s such a simple recipe you’ll wonder why you hadn’t thought of it yourself sooner. Basically, if you take a basic recipe for beans from any conventional cookbook such as the “Joy of Cooking”, and “doctor them-up” so to speak you’d have it. –Of course guessing the amount of the right ingredients etc. might be a challenge. So here it is. It’s not Mediterranean –but it’s good! ©2017, Country Cousin Baked Beans
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
re-calculate ingredients for:


1 pound Oscar Mayer Lower Sodium Bacon or similar
2 55 ounce large cans B & M Canned Beans Original recipe*
1-1/2 to 2 Cups Dark Brown Sugar , packed
1/2 to 3/4 Cups Cider Vinegar
1 to 1-1/2 Cups Heinz Ketchup
1 Tablespoons Guldens Mustard

Preparation Directions.

1 Preheat oven to 325 degrees.

2 Separate eight slices of bacon and cut them in one inch pieces. Set aside. You may need more or less slices depending on shape of pan.

3 Pour contents of canned beans (juice and all) into a stainless steel bowl, then add Dark Brown Sugar, Cider Vinegar, Ketchup, and Mustard.

4 Mix thoroughly. Remove any chunks of pork that came with beans. Season to taste the sweet-sour ratios taste preference.

5 Pour Bean mixture into a large (17” x 11.5”) Non- reactive Baking Pan.

6 Completely cover top of beans with cut squares of bacon. (You may need to cut more bacon.)

7 Bake at 325 degrees for 1 ½ - 2 hours in oven until top of beans is done and bacon is fairly brown but beans are still liquidy and not too dry.

8 Remove Beans from oven and let sit at least a half hour before serving.

9 *Ideally, use B & M Brand Beans. Other brands don’t work, look or taste quite the same.

10 ** These Beans freeze beautifully. When you reheat them in the Microwave or Stovetop, add a bit of water first to help get them started.

11 Enjoy!

Wine and Food Pairing and Serving Suggestions.

These beans go especially well with grilled chicken or beef.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind