Recipe information
Yield
serves 8
Ingredients
2 tablespoons bacon fat or vegetable oil
1 cup sliced onions
Two 1-pound cans Boston-style baked beans
1 cup diced cooked ham
1 tablespoon prepared mustard
2 tomatoes, peeled and sliced
2 teaspoons brown sugar
1 teaspoon salt
Preparation
Preheat the oven to 400 degrees. Heat the fat in a heavy skillet, add the onions, and sauté until tender. Combine the beans, ham, and mustard; arrange half this mixture in a 2-quart casserole. Place half of the onions and tomatoes over the beans; sprinkle with half of the sugar and salt. Repeat with the remaining ingredients. Bake, covered, for 30 minutes. Uncover the casserole and bake for 5 minutes longer.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
