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              Our Baked Beans

 

Actually, I can't take full credit for this recipe; it's mostly my

 

 

husband's creation (hence, the "Our").  It has changed over the

 

 

last twenty or thirty years to what it is now*.  BTW, this recipe

 

 

can be done entirely in a skillet.

 

•  Bacon-Use a good quality bacon, not smoked or flavored.

•  Onion-A sweet onion works great in this recipe if you have it.

•  Pork and beans-You will need 2 (15-oz) cans or the equivalent of

   a good quality beans.

•  Brown sugar-If you like your beans on the sweet side, add up to

   half a cup of packed brown sugar.  Otherwise, just add a quarter

   of a cup.

•  Prepared mustard-No fancy stuff here; just the normal stuff.

Ingredients

•  5 slices of bacon, cooked and crumbled  leaving about 2

 

 

   drippings in skillet

•  1 small onion, diced

•  ½ cup ketchup

•  2 (15-oz) cans of pork and beans (only drain 1 can)

 

•  ¼ to ½ cup packed brown sugar

•  1 Tbsp prepared mustard

Grease an  8-x-8 baking dish or use Pam

Instructions

 

1.  Cook bacon on low-medium heat until golden brown; drain

 

 

    but leave 2 tsp drippings in the pan.  Crumble bacon and set

 

 

    aside.

2.  Saute the onions on low-medium heat until almost tender. 

 

 

     Add the bacon and the rest of the ingredients to the  pan**;

 

 

     stir gently and pour into the prepared 8-x-8 baking dish.

3. Bake at 350°F for up to 30 minutes until bubbly and brown

 

 

    around the edges.

*When we first made this recipe, we didn't drain the pork and

 

 

  beans;  we just let the mixture cook on low heat in a skillet

 

 

  until it was the consistency that we liked, but the beans were

 

 

  a little too soft (mushy).  This recipe worked much better.  We

 

 

  also like the "crust"  (caramelized sugar) that forms along

 

 

  the edges.

 

       **At this point you can also leave it in the skillet and let it cook

 

 

           slowly, gently stirring,  until thickened to your taste.

Options

 

 

•  For a more rustic flavor, add ¼ cup molasses.

•  Add a small pinch of cayenne pepper.

•  This recipe is easily doubled; just use an 11-x-7 baking dish.

KEYWORDS

baked beans, our baked beans, best-baked beans  

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