Put away the catsup, mustard, brown sugar, assorted cans of baked beans. Here's a recipe that takes alot less time but gets just as many raves as the crockpot version with 10 different ingredients that cooks all day.
Rachael Ray's Baked Beans with Crispy Bacon
6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
Coarse black pepper
2 (15-ounce) cans prepared barbecued baked beans, about 4 cups
In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
Preheat oven to 425 degrees F.
Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
Yield: 6 servings
Preparation time: 5 to 10 minutes
Cooking time: 15 minutes
Ease of preparation: easy