I got home from my parents house on Saturday and immediately curled up with my blanket on the couch. This arctic front that pushed through this week has made me want to hibernate.
My plans for Sunday included watching the Dallas Cowboys playoff game and making something that was simple and would warm my tummy. Luckily I had all the ingredients needed on hand for these Skillet Baked Beans.
These beans were utter perfection. I served them with some honey cornbread and nearly ate the entire pan myself! It did the trick of warming me up though.
And you will notice at the bottom of the post that I have included a scrapbook page of the recipe. I have become obsessed with the Project Life app (thanks Becky Higgins!) and have decided that I am going to document each recipe through the app this year. At the end of the year it will be easy to make all the recipes into a book! If you haven’t tried it yet, give it a shot. Brilliant.
Skillet Baked Beans
2 – 16 oz cans pinto beans, drained
1/4 c ketchup
1/4 c BBQ sauce
1/4 c light brown sugar
2 Tbsp Spicy brown mustard
2 Tbsp molasses
1 Tbsp Worcestershire sauce
1/4 tsp black pepper
1/4 tsp garlic salt
6 slices bacon, cut in 2 inch strips
Preheat oven to 350 degrees.
Add beans to a large iron skillet pan.
In a separate bowl, whisk together until combined ketchup, bbq sauce, brown sugar, mustard, Worcestershire sauce, pepper and garlic salt.
Add sauce to the beans and mix to combine.
Layer bacon on top of the beans.
Place in the oven and bake for 1 hour.
Turn oven up to 400 degrees after an hour and let bake for an additional 10-15 minutes to allow the bacon to crisp up.