baked beans
photograph by Matt Hulsman

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.

This story was published on

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.