DEVHalite
← All the 1946 Army recipes

Baked Beans (Canned) And Bacon

Tips: - The book notes the catsup is optional. - The book suggests the beans may instead be heated on the stovetop: fry the bacon and onions, then add to the beans and stir occasionally. You'll need: 9×13-inch baking pan or similar. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 681ml (3 cups) Baked beans, plain
  • 41g (¼ cup) Onions, chopped
  • 57ml (¼ cup) Catsup
  • 27g (1 oz) Bacon, sliced

Instructions

  1. 1

    Combine the baked beans, onions, and catsup; pour into the baking pan.

  2. 2

    Cut the bacon into 2-inch pieces and place on top of the beans.

  3. 3

    Bake in a moderate oven (375°F) for about 40 minutes, or until the bacon is crisp.

Tap the page to see it full size.

Baked Beans (Canned) And Bacon

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 4 No. 10 cans Beans, baked, plain
  • 1 ½ pounds (1½ No. 56 dippers) Onions, chopped
  • 1 quart (1 No. 56 dipper) Catsup (optional)
  • 1 pound ' Bacon, sliced

Instructions

  1. 1

    Combine baked beans, onions and catsup; pour into baking pans.

  2. 2

    Cut bacon into 2-inch pieces ; place on top of beans.

  3. 3

    Bake in moderate oven (375* F.) about 40 minutes or until bacon is crisp. Note. Beans may be heated on top of stove, j^ry oacon ana onions; add to beans Stir occasionally.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Scaled 4 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 1 fraction the scan of the 1946 page misread.
  • Tidied 2 ingredient names.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

Want to cook this one?

Save it to a free Halite recipe box, then scale it, plan it, or add it to your shopping list.