Floating Islands? Seriously…what has happened to The Goddess? Has she been into the Rosé to excess? Or was she out in the sun too long? Everyone knows that “floating islands” is a dessert. Yes. That’s true. Normally, it is. But, as you know there’s nothing normal about The Goddess! You know how sometimes, there’s a dish you make for years and it never really has a name. This is one of those dishes. We always simply referred to it as “that baked bean and onion thing you make”. And as I was putting it together, I realized there was a reason I’ve been making this for years. It’s good! Women like this, but men love this…there are dishes like that. So I’m sharing today…and you can see, from the picture, what the “islands” really are. But they are islands, don’t you think?
For a crowd I’ve doubled, tripled and quadrupled this. The amounts given are what we like. Change the ingredients and amounts to suit your taste. I always have canned pork and beans on hand…I must say, that pork part…usually not too much of that! Anyway, I always have some, but I “doctor” them up. Generally speaking, that mean adding ketchup, ball park mustard, and Worcestershire sauce, always. Sometimes, I add onions and garlic, or onion and garlic granules, brown sugar (not if they are already sweet) and bacon. My father used to sometimes tell my mother, “just give me the can and a spoon!” Yes, I come from a long like of reprobates and philistines! So that’s where we start…with canned pork and beans. One note though. This works best in a more shallow pan. I use those large foil pans when I triple or quadruple the recipe. Use more onions if you wish, but each one should have a piece of bacon on top. We serve this over rice…The Latin Lover, loves his beans with rice! For a less sweet version, I have used one large can pork and beans and a smaller can of cannelini or kidney beans. Please don’t be tempted to omit that little bit of allspice…it is better with it, than without it. Just look at that onion!
Bake Beans with Floating Islands
- 1 28-ounce can pork and beans (any flavor)
- 1-2 tablespoons ketchup
- 1-2 teaspoons yellow mustard
- 2 teaspoons Worcestershire sauce
- 2 onions, peeled and cut in half crosswise
- 4 (3-inch) pieces uncooked bacon
- Ground allspice
Combine the pork and beans, ketchup, mustard and Worcestershire sauce in a shallow 2-quart casserole with a lid. Place the four halves of the onions, cut side up in the “pool” of beans. Place a slice of the bacon (about 2-3-inches long) on top of each half, sparingly dust everything with the allspice. Place in a 275°F oven for 1 1/2 – 2 hours, or until the onions are beginning to brown slightly and are meltingly tender. I remove the lid the last 20 minutes of cooking. Let cool slightly and serve as is, or over boiled rice.
NOTE: You can double, triple or quadruple this recipe easily, but choose a shallow pan. For a crowd, I use a large foil roasting pan (I put two together for stability) and cover it with foil until the last half hour of cooking.
Bake Beans with Floating Islands Recipe©Marcia Lahens 2020. All rights reserved.
I have done this on the BBQ over indirect heat, turning the pan every half hour, so that each sided gets cooked evenly. It works!