Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 8 to 10 servings. 3 (28-ounce) cans baked beans 1 small onion, sliced thin 2 teaspoons yellow mustard 3 tablespoons ketchup 3 tablespoons molasses ¼ cup brown sugar Preheat

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Yield: 8 to 10 servings. 3 (28-ounce) cans baked beans 1 small onion, sliced thin 2 teaspoons yellow mustard 3 tablespoons ketchup 3 tablespoons molasses ¼ cup brown sugar Preheat

Recipes

Baked Beans

Quick and easy, rich and a bit sweet — just the thing to balance out any cookout spread.

by
baked beans

Yield: 8 to 10 servings.

3 (28-ounce) cans baked beans
1 small onion, sliced thin
2 teaspoons yellow mustard
3 tablespoons ketchup
3 tablespoons molasses
¼ cup brown sugar

Preheat oven to 350°. Drain 2 of the 3 cans of beans. Do not rinse.

In a bowl, mix beans and all other ingredients (except onions). Pour bean mixture into a 2-quart baking dish. Place onions on top of beans. Bake beans, uncovered, 30 to 40 minutes.

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This story was published on Jun 07, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.