Ronnie’s or West Virigina Baked Beans

So if you are in my family or have ever been to a family function in West Virginia with my family then you have heard of this recipe as Ronnie’s baked beans. (Ronnie is my Uncle and Godfather who originally taught me how to make this bean dish and always is expected to bring/make it for any family function). However when I moved away from West Virginia I started calling this dish West Virginia baked beans when people would ask me about them. I also have a West Virginia hotdog recipe which will be shared at another time.

So anyway this is a great dish to take to a potluck, church function, or make for dinner. It is super easy and super yummy!

Ronnie’s or WV Baked Beans

Ingredients

  • 4 16 oz cans of pork and beans (generic is what I get cause you gonna doctor it up)
  • small green bell pepper minced
  • small onion minced
  • 1 tsp ground black pepper
  • 1 tsp celery seed (NOT Celery SALT)
  • 2-3 Tbsp brown sugar
  • 2-3 Tbsp yellow mustard
  • 1/2 tsp salt (beans already have salt in them canned)

Mince up the onion and green bell pepper. Preheat your oven to 350 degrees. Get out your can opener.

Open the cans and pour into your 9 x 13 pan (we have always used glass but I guess it would be ok in metal, you might wanna spray it though). Add your onion, pepper, black pepper, brown sugar, celery seed, yellow mustard, & salt. Then stir to combine. *I always taste the sauce at this point to see if I need more sugar (if you want it more sweet) or more mustard (if you want more on tart side).

Then all you have to do is pop it into oven and bake for 45 to 60 minutes. *I put my dish on a cookie sheet to prevent mess if were to bubble over.

OH and here is a tip, half way through your cooking time, open oven up, pull out dish, and stir with wooden spoon. This will help to make it more gooey. I don’t know why it does but it is what Uncle Ronnie told me to do and it works.

Now I have to admit this picture is not as good as it should be, because usually I bake mine till it isn’t soupy. However this day this dish was being transported to an Easter dinner in Philadelphia so I didn’t let it bake as long as I should have knowing it would be reheated (I didn’t want it to get dry). So if you bake at least 45 minutes you should be good, if you want it dryer then keep it in longer, just keep an eye on it, they can get way too dry!

 

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