baked beans
Betty's Best Ever Baked Beans
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 
Serving size:  4 ounces 

Serves:  20

Course: Side Dish
Cuisine: American
Servings: 20 people
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Sauté onion in the remaining bacon grease.
  4. Combine all ingredients in a large Dutch oven or heavy oven-safe pot.

  5. Bake 1 hour, 30 min at 350 uncovered.
  6. Let rest 10 – 15 minutes before serving.
Recipe Notes

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.