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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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
