Fonke Beans

Baked Beans

By: Clarence Fonke

When we are invited to a barbecue, I am often asked to bring the "Fonke Beans".  This is a cherished recipe handed down through my husband's family, created by his father, Clarence Fonke.

Clarence was a PHENOMENAL cook and for a time owned and operated a local diner, THE HIGHWAY CAFE.  He loved to cook and cared very deeply about his creations.  Of the many dishes he created, his beans were his signature dish.   Like many of his recipes, his beans contain just a few simple ingredients.  The magic is in process.  Clarence's beans take a full three hours to cook and are worth the time.  And the beans must not be disturbed while cooking, so never, never stir them mid cook.  As I learned the hard way, they will turn to paste if stirred prematurely.   They are rich, sweet and crazy good.  So when you make these beans, say a prayer for Clarence.  We miss him.

 Baked Beans

By: Clarence Fonke

 

2 - 40 oz cans pork ‘n beans (any brand)

1 ½  - 2 cups brown sugar (packed)

12 slices of bacon, raw cut into 1” pieces

1 cup ketchup

2 tsp dry mustard (can sub prepared mustard)

Place beans in large roasting pan. 

Layer remaining ingredients in order. 

Cover.  Bake for 1 ½-2 hours at 325.  Then uncover and bake for another 1 ½-2 hours.  
Let beans rest for at least 30 minutes. Do not stir until just before serving. 

Stir gently so all ingredients are blended yet beans remain whole. 

Recipe can be easily reduced  or doubled to fit the size of the gathering.  Pictures reflect a double batch.