Mark is an expert at making baked beans. I can’t say I’m always thrilled about this – or about, you know, the effects of said beans – but I can’t deny that the man has a way with beans.

And since I didn’t cook a thing this weekend despite my plans to share a recipe with you (unless you count a can of reduced fat cinnamon rolls that I absolutely did not eat all by myself even though I totally wanted to), I thought I’d give props to my husband today.

Mark’s Baked Beans
4 cans pork & beans, drained
4 slices of bacon, cooked
1/2 cup chopped onion
1 1/2 cup brown sugar
ketchup
mustard

Mix it all together and bake for two hours at 350 degrees. Stir every half hour. Enjoy – but by the spoonful, not the bowlful. Not that we speak from experience in our house. Ahem.

(How impressed are you by this slightly blurry, using natural light Pioneer Woman-esque ingredient shot?)
This is a before baking shot, and so is the top photo. Just so you know.
Mmmm…tasty. In the interest of full disclosure, you should know that this photo was taken in May. But those beans were just as tasty as the beans made this weekend and featured in the other photos.

Now, I should tell you that Mark claims he puts a secret ingredient in his baked beans. I’m pretty sure it’s bacon grease, but honestly, I just try not to think about that. He says there’s another, separate super-duper secret ingredient.

But he’s also pouting because I’m giving away his special recipe for his signature dish. So, please, if you follow this recipe and come up with the best baked beans you’ve ever tasted and then you happen to attend a potluck or BBQ with us, bring potato salad.

Do you have any secret recipes??

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, and Family Recipe Fridays. It will also be linked to Ingredient Spotlight at Eat at Home.

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