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.
• 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
1. Cook bacon on low-medium heat until golden brown; drain
but leave 2 tsp drippings in the pan. Crumble bacon and set
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
**At this point you can also leave it in the skillet and let it cook
slowly, gently stirring, until thickened to your taste.
• 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.
baked beans, our baked beans, best-baked beans