Recipes

Baked Beans (Canned) and Bacon

Recipe No. 554 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Pork · Side Dish · Vegetable

Serves 100 servings, approximately ⅔ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 554 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Beans, baked, plain — 4 No. 10 cans
  • Onions, chopped — 1½ pounds (1½ No. 56 dippers)
  • Catsup (optional) — 1 quart (1 No. 56 dipper)
  • Bacon, sliced — 1 pound

Directions

  1. Combine baked beans, onions and catsup; pour into baking pans.
  2. Cut bacon into 2-inch pieces; place on top of beans.
  3. Bake in moderate oven (375° F.) about 40 minutes or until bacon is crisp.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beans, baked, plain — 1 qt Onions, chopped — 2 oz Catsup (optional) — 5 tbsp Bacon, sliced — 1¼ oz

Beans may be heated on top of stove. Fry bacon and onions; add to beans. Stir occasionally.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 554, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.