Fabulous Recipes, Cooking for a Crowd, & Dream Home Design
Betty’s Best-Ever Baked Beans
I’m excited to be sharing with you our family’s wonderful baked beans recipe: Betty’s Best-Ever Baked Beans! These beans will become your new favorite BBQ side dish. They are so simple to make and they taste amazing. They are a must-have at family barbecues and a wonderful ‘cooking for a crowd’ side dish at cook-outs.
You’ll love the smell of the beans and sautéed onions, molasses, brown sugar, mustard, and bacon… all bubbling away in the oven while the flavors merge together. And speaking of bacon….the bacon gets chopped and fried before going into the oven so you get a savory, bacon-y taste in every bite. It’s a nice compliment to the jam-y sweetness of the brown sugar and syrup.
These baked beans are the perfect side dish for potlucks, picnics and barbecues – easy to make and so good. They are sure to become a new favorite.
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- 1 large (53 ounces) can Van Camps Pork & Beans
- 1 medium (28 ounce) can Van Camps Pork & Beans 81 ounces total
- 1 medium onion chopped
- ½ cup brown sugar
- 1 tablespoon pancake syrup
- 2 tablespoons molasses
- 8 bacon strips chopped
- ½ teaspoon dried mustard
Preheat oven to 350 degrees F.
In a sauté pan, over medium heat, fry bacon until lightly browned. Pour out all but 1 tablespoon of the bacon grease. Remove bacon from the pan to a paper towel to drain.
Sauté onion in the remaining bacon grease.
Combine all ingredients in a large Dutch oven or heavy oven-safe pot.
Bake 1 hour, 30 min at 350 uncovered.
Let rest 10 – 15 minutes before serving.
Make in Slow Cooker These can also be cooked in the slow cooker set on low for 6 to 8 hours as well. They won't get that nice caramelized top, but they’ll still be delicious if you're in a pinch for time.
When serving these baked beans as part of a buffet line-up, I plan on about 4 ounces per person. A 6 quart (192 fluid ounces) slow cooker will hold a double batch of this recipe, serving 44 – 50 people.
An 8 quart (256 fluid ounces) slow cooker will hold a triple batch of this recipe, serving 66 – 70 people.
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