These truly are the best baked beans. They are one of my most requested recipes at our neighborhood potlucks!
This baked beans recipe came from my husband’s Aunt Dawn and has been a family favorite for decades! If you have a BBQ potluck planned for the holiday weekend this is the perfect thing to make!
What makes these baked beans so special? A lot of things like brown sugar, bacon, onion, and ketchup.
One of the tricks of wonderful baked beans is baking them for a long time. These beans bake for 3 hours so be sure and plan ahead. I use my nice heavy Le Creuset pan
This is what it looks like before it goes into the oven. The green pepper on top gives even more great flavor.
And here it is when it comes out – 3 hours later. Bake them slow!
The recipe calls for baking it with the lid off . I like to bake it with the lid on. The beans don’t get quite as thick with the lid on and I prefer them a little runnier.
Baked beans are a frequent menu item at our house during the summer – a great side dish for all those fun barbecues you have during the summer.
Baked Beans Recipe
Baked Beans
Ingredients
- 2 large can pork and beans/baked beans 28 oz. cans
- 1/2 lb. chopped bacon uncooked
- 1 onion chopped
- 3 Tbsp. Worcestershire sauce
- 1/2 bottle ketchup 24 oz.
- 1/2 C brown sugar
- 1 green pepper cut into rings
Instructions
- Stir and combine first six ingredients
- Then place green pepper rings on top
- Bake 350 degrees for 3 hours uncovered (I cover)
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Kathy Perrins
June 11, 2009 at 9:42 pmThis is the same recipe I have and I LOVE it. I CRAVE it!!!! I love baked beans, but they have to be good. I was looking several pots of baked bean at at family reunion years ago and I was thinking “I wish some one would tell me which one over these is good”. Just then my husband’s cousin came up behind my and pointed to her baked beans and said “These are the best Baked Beans”. I asked for her recipe and it is the only one I ever make. I LOVE it!!!!
Belinda Farmer
June 12, 2009 at 9:50 amCould you clarify for me if it would be 24 oz of ketchup you would use or 1/2 of a 24 oz bottle. It looks wonderful and I would love to make these soon. Just to let you know I came upon your website a couple months ago and have been inspired since. Thank you so much for the effort you put into your site to inspire those of us you do not even know.
Leigh Anne
June 13, 2009 at 9:43 amBelinda, I use 1/2 of a 24 oz. bottle. Enjoy!
April
June 12, 2009 at 2:06 pmMmm. These look delicious. This post reminds me that I was supposed to be soaking beans for dinner tonight…oops! For a $ saving tip, I make my baked beans in the slow cooker. They bake up beautifully and save quite a bit when compared with keeping the oven on for such a long time. For a twist, try adding some Chinese chili paste and fresh ginger to the recipe. It really takes the flavor to new heights.
Karyn
June 13, 2009 at 7:10 amYummy! We are cooking out for dinner tonight and I am making these as a side dish! Can’t wait to try them out!
Stephanie
June 13, 2009 at 7:41 pmI make my special recipe beans every summer…..I actually won an award for them! Yours look very yummy 🙂
angela
June 18, 2009 at 6:01 amMy kids loved this recipe thanks!!!
Belinda Farmer
June 24, 2009 at 10:23 amI made these this past weekend for our family reunion and they were wonderful. Thanks!
Leigh Anne
July 13, 2013 at 8:14 pmSo glad everyone enjoyed them.
Nicole
November 22, 2010 at 12:31 pmhow long would the baked beans be done in the crockpot?
Leigh Anne
July 13, 2013 at 8:14 pmI have never cooked them in a crockpot before but I would put them on low for 4-5 hours or high for 2-3 hours probably. Just watch them and don’t let them get too thick.
Molly
July 13, 2013 at 7:12 pmSo as soon as your raspberry-blueberry cobblers come out of the oven (in about five minutes, I’d say) the baked beans are going in–yay! All I have to do tomorrow before the picnic is decide what to wear, warm the beans and remember the whipped cream for the cobblers. The baked beans are very similar to my family’s recipe but going to be much better I’m sure.
Leigh Anne
July 13, 2013 at 8:13 pmSounds like a fun and delicious picnic!! Enjoy!
capturing joy with kristen duke
September 1, 2015 at 3:28 pmwhoa, those ingredients look amazing!
Terri
January 21, 2016 at 10:42 amLeigh Ann, do you use 2 cans of each bean, pork and beans and bakeded beans, or either or.
Thanks trying this recipe this weekend
Leigh Anne
July 1, 2016 at 8:57 amSorry for the delay in responsing to your comment, just saw it! Just 2 cans of either one.
Terry
July 1, 2016 at 8:45 amI have been making the same Baked Beans for years, EXCEPT I precook the bacon, onion and green pepper until they are carmelized. And then I add a few dashes of Tabasco sauce. Everyone loves them.
Leigh Anne
July 1, 2016 at 8:57 amI like the ideaof carmelizing – think I will try it this weekend.
Darnell Nichol
October 12, 2016 at 7:13 pmHow many could you serve with one recipe please… These are just what I’m looking for… Serving 40… Thanks so much
Carolyn
July 1, 2018 at 11:59 amI have pretty well the same ingredients, but I prefer to cut up my green pepper into small pieces. I also use some yellow mustard for tang and green onion for flavor. I have also played around lately not using the canned pork and beans, but just canned, drained and rinsed great northern beans and then adding my own ketchup and some Sweet Baby Ray’s. It turned out FANTASTIC! I think even better than using the canned pork and beans.