photograph by Matt Hulsman

Yields: 12 servings.

1 tablespoon vegetable oil
4 strips bacon, chopped
1 medium onion, chopped
2 (20-ounce) cans baked beans
¼ cup molasses
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
¼ teaspoon black pepper
½ cup ketchup
3 tablespoons pickle relish

Preheat oven to 325˚. Sauté bacon and onion in vegetable oil until bacon is crisp and onion turns yellow. Mix beans, molasses, Worcestershire sauce, mustard, black pepper, and ketchup. Add cooked bacon and onion to mixture. Pour into a casserole dish, and bake uncovered for 45 minutes, or until beans are brown and bubbly. Top with pickle relish. 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.