A classic Southern-style baked beans recipe made with brown sugar topped with crispy bacon.
JUMP TO RECIPEYou know how you lay slices of bacon on top of baked beans and they cook up all glorious? Except that they shrink up so much that when the beans are done only the center of your dish has bacon? And you’ll have like 5 slices but it’s impossible to cut them with the serving spoon so only 5 people actually get the bacon.
And the other people are walking around mumbling under their breath like, That heifer just had to get that last slice of bacon.
And, He was all ‘ooops, didn't mean to snag that bacon but oh well!’ knowing good and well he hooked it with his thumb.
And, That youngin ain't got no raisin’ taking that bacon like that. His mama ought to teach him better. Bless her heart.
There are the recipes that call for cooking the bacon first and crumbling it on top. But, as I've said many, many times around here, ain't nobody got time for that. So here’s what I do! I mix up my very favorite baked beans then top them with a gozillion nuggets of bacon that crisp up and work their magic while the beans are cooking.
End result? Bacon for everyone!
HOW TO COOK SOUTHERN-STYLE BAKED BEANS
- Mix together ketchup, barbeque sauce, brown sugar, mustard, worcestershire sauce, Liquid Smoke, garlic and pepper then set aside.
- Open each can of beans then pour off all the standing liquid in the top of the can then gently stir beans into the ketchup mixture. Pour into a shallow baking dish.
- Cut bacon into 1/2 inch pieces then place pieces evenly in a single layer on top of bean.
- Bake beans, uncovered, at 350 degrees for 1 to 1.5 hours or until bacon is cooked through and starting to crisp.
NOTES ABOUT MAKING SOUTHERN-STYLE BAKED BEANS
- In the recipe card, you’ll notice I call for canned “plain pork and beans”. What I mean by that is we just want plain jane pork and beans, not “baked beans” or “barbeque beans” or anything fancy like that as they’re already jazzed up. I usually buy Van Camp’s or Libby’s.
- We’re going to pour off the standing liquid in the cans to ensure our beans are rich and thick. Be sure to keep the cans upright until you’re ready to cook. You want all the liquid to settle on top so you can pour it off easily.
- Once the bacon is cut into small pieces, I like to kinda crumple each piece a bit when topping the beans instead of laying the bacon pieces flat over the beans – like little inchworms (the cute ride-on toys from the 80’s not actual worms). This is totally optional but it makes the finished dish look extra gorgeous!
Recipe for Southern Style Baked Beans with Bacon
Be sure to check out my recipe for COWBOY BEANS too! The recipe has a lot of the same ingredients plus ground beef and sausage!
Southern-Style Baked Beans with Bacon
Ingredients
- 2 28-oz. cans plain pork n’ beans
- 1/2 cup ketchup
- 1/2 cup barbeque sauce
- 1/4 cup brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon worcestershire sauce
- A few drops Liquid Smoke (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 5-6 slices thick, center-cut bacon
Instructions
- Combine ketchup, barbeque sauce, brown sugar, mustard, worcestershire sauce, Liquid Smoke, garlic and pepper in a medium-sized bowl then mix well; set aside.
- Open each can of beans and pour off all the standing liquid in the top of the can. Discard liquid then add beans to the ketchup mixture. Mix beans gently with the ketchup mixture until thoroughly combined then pour into a shallow 2-quart baking dish.
- Cut bacon into 1/2 inch pieces then place pieces evenly in a single layer on top of beans. I like to kinda crumple each piece a bit instead of laying them flat – like little inchworms (the cute ride-on toys from the 80’s not actual worms).
- Bake beans, uncovered, at 350 degrees for 1 to 1.5 hours or until bacon is cooked through and starting to crisp.
Notes
- When I say "plain" pork n’ beans, I mean not “baked beans” or “barbeque beans” or anything fancy like that as they’re already jazzed up. You just want plain jane, inexpensive "pork n' beans". I usually buy Van Camp’s or Libby’s.
- Be sure to keep the cans upright until you’re ready to cook. You want all the liquid to settle on top so you can pour it off.
- If you can't find thick center-cut bacon, just buy thick then trim off the fatty ends.
Just had a "duh" moment. I use Van Camp's for my recipe and it never occurred to me to pour off some of the liquid. I am so trying that next time.
ReplyDeleteThis is so similar to how I make my quick baked beans, only drain and rinse the beans (either pork n beans or bush's baked beans) and then I add bacon's best friend, onion.
ReplyDeleteThis is simlar to our baked beans, but you cannot leave out the onion.
DeleteDoes the bacon go on raw or cooked prior to baking the beans for an hour?
DeleteBacon goes on uncooked
DeleteI actually laughed out loud while reading your description of the 5 pieces of bacon distribution! This recipe looks yummy, hope to make it soon.
ReplyDeleteSo did Iaas
DeleteMy sister had a store with a deli. Many Saturdays in the summer I would go in and smoke ribs. The lady who worked in the kitchen would do the baked beans. I didn't realize she was off the previous night until it was time to start thinking about taking the ribs off. No baked beans? Horrors! Stove-top Baked Beans were born. Drained beams in a colander while I was sauteing onions. Added brown sugar, mustard and ketchup and crumbled bacon (from breakfast). Added the beans. Everyone was amazed how well they turned out. Well, I didn't have all night to bake the darned things!!
ReplyDeleteMy mom has done this many times thru the years, 'm 62 yrs old. I always wondered why she did not put them in the oven to bake them but she said she didn't always have time or the room to put them in the oven with other things. I loved the flavor just as well and my kids loved her beans! I will say, that she also did not drain her beans either.
DeleteMade these last night with pork sausages and crusty bread. TOO DIE FOR! My picky son, who doesn't like beans, had two plates of them. BACON is just so right on everything. Thanks for the great recipes, and keep them coming :)
ReplyDeleteWith pork sausages! That would be a great combo. These beans sound delicious. Sound very much like an incredible recipe I used to have. Trying to find one like it. This sounds pretty close. I do believe there were lima beans in mine as well. Definitely the liquid smoke is the magic. Your comment let me know that these ARE really delicious!
DeleteWhat kind of BBQ sauce do you use with this recipe?
ReplyDeleteAny ketchup based sauce. I'm partial to Kansas City style sauce these days :)
DeleteGuy fieri Kansas City BBQ, is fantastic with this recipe! Thanks
Deletelove KC but Sweet baby Rays' much better.
DeleteJoes Kansas City BBQ Sauce is my “go to”
DeleteI never considered Van Camp beans as cheap. Use them all the time. Going to try this recipe . Sounds delish.
ReplyDeleteIs there any way to do this in a crock pot?
ReplyDeleteI think so but you'll need to cook the bacon in a skillet then add to the top about an hour before you're done. I'd cook on low for 6 hours or high for 3-4.
DeleteI dice up slices of bacon, cook and then add to the beans with onion and syrup (once I was out of brown sugar and substituted the syrup and liked it better).
ReplyDeleteMy fiance is allergic to Worcestershire sauce. Is there anything else that I can substitute with for recipes?
ReplyDeleteP.S.- I'm not Anonymous, just don't have the listed accounts. My name is Jennifer :)
You can just leave it out and it will be fine. I'd normally substitute with equal parts fish sauce, cider vinegar and molasses but I have a feeling he might be allergic to the fish sauce if he's allergic to the worcestershire.
DeleteSoy sauce?
DeleteMy mother has a similar recipe and at Thanksgiving replaced it with soy sauce. It tasted the same. However, think there is fish sauce in it as well..
DeleteThis is my go to baked beans recipe now! Everyone always comments about the little pieces of bacon and how they like that. I tell them your "5 slice" story and they laugh in agreement! I love that your recipe uses simple cheap pork n' beans! I always add an onion because my family loves some onion! Thank you for a great recipe and fun story!
ReplyDeleteDo you cook the bacon before you add it to the top?
ReplyDeleteMight it be a good idea to partially bake the bacon in the oven before putting it on the beans to make sure it gets done and eliminate some of the grease???
DeleteNo, it will cook on top of the beans.
Deletebacon makes everything better!
ReplyDeleteAmen!
DeleteYum! Yummy! Yummers! I LOVE bacon in my beans. These are a real winner! Thanks for sharing with us at Weekend Potluck.
ReplyDeleteThanks for sharing Yum! Yummy! Yummers! I LOVE
ReplyDeleteThose look so good!
ReplyDeleteSo, the bacon grease - that I assume comes out during baking - doesn't pool on top and look, um, unappealing?
ReplyDeleteI love your clever blog name!!
There's a bit on top, yes, but I think it looks GLORIOUS! And it's so delicious when it gets mixed in with the beans :)
DeleteThat’s why she trims the fat or I’m used center cut bacon to eliminate some of the grease
DeleteSo disappointed I thought this was an actual recipe for baked beans.
ReplyDeleteSo disappointed at the lack of kindness and grace in the world these days.
DeleteHAHAHAHA love this.
Deletea little late to the party ,but you can always precook some navy beans and it will be an actual recipe !!
Deletecoming from the guy looking at baked bean recipes at 3:50 in the morning lol
DeleteI always satee onions,garlic, green peppers. Use Aldi's beans,add mustard,bbq sauce and a little Franks hot sauce. Great with no bacon! Add bacon, even better. I would cook bacon first, then onions,garlic and peppers in the bacon grease
Deleteyankee.
DeleteJust made these today and I am not usually a baked bean fan. These were great and I will be fixing these more!!
DeleteI made these beans overnight for today's Independence Day celebration. I always chop up green peppers and a small onion with my beans (using Bush beans), but this time I skipped the onions. I slow cooked the recipe over night in a 225 degree oven (6 hours) using a bean pot, then added the bacon the last hour. OMG!! To die for. The only negative was keeping my husband's hands off of them so I can get them to the family barbecue!
ReplyDeleteMandy, you say in the recipe to keep the cans upright so all the liquid settles on the top but wouldn't that mean you would keep the cans upside down? I may be misunderstanding what you mean...can't wait to make these!!!
ReplyDeleteThe beans are heavier than the liquid. The beans SINK to the bottom of the can and the liquid rises to the top no matter which way the can is turned. Even us dumb Yankees know that! What about the bourbon in the recipe? Surely it can't be Southern without bourbon!
DeleteMandy, I have tasted and loved Southern Baked beans on my trip to LA and that's where I bought my lil' bottle of liquid smoke. But since then I have turned vegetarian (not vegan) so can I use a combination of three beans (a can found at my local Aldi) and bacon salt to bring it close to this recipe? Or just a can of kidney beans?
ReplyDeleteWell, the pork 'n beans come with a sauce. I'd buy a vegetarian variety of baked beans!
DeleteThese are amazing. Followed recipe exactly
DeleteDo you know approximately many people this single recipe would feed by chance?
ReplyDeleteI'd think 16-20 servings.
Delete16-20 servings. I can clearly see you don't have my 13 year old grandson at your table. Made this amazing recipe for 4th of July for 12 of us. Peter was not there. Planning it for tomorrow's family dinner and will have to at least double it to accommodate Peter and his 10 year old brother. These boys love their beans.
DeleteThese are in my oven as we speak. Can't wait to give them a try, they smell delish!
ReplyDeleteI've used a similar recipe for 35+ years for my Baked Beans. I've done the 5 strips of bacon on top; or, dicing and cooking beforehand, the bacon becoming way over done (almost burnt). I've always cooked bacon (almost done) and onions together and mixed in with the beans. That way there's always bacon in every bite... but I've always wanted bacon on top! Hubby and I are celebrating our birthdays tomorrow with our daughter, son in law, and 6 year old identical twin grandsons. I'm going to use your technique for the bacon on top. I'm so excited! I'm going to be in hog heaven with the baked beans.
ReplyDeleteIn fact, my Baked Beans are always asked for to bring to a potluck. I make them in a BIG lasagne pan (aluminum throw away) so I don't have to worry about getting a dish back. I love your "South Your Mouth" moniker. I'm self taught... my mom and grandmothers did not have an extensive repertoire of recipes or willing to try something new, or try to tweak something you ate somewhere, or saw on TV, and there were a few cooking shows on when I was a child because I would watch them all the time. And, I watch the Food Network, etc. and any cooking competition on TV.
I just wanted to comment and share my story. I'm glad I found this recipe since we're having Baked Beans tomorrow. I'm going to check out your blog and other recipes. I'm really excited about seeing what you have and what I'll be trying next of yours. HAPPY LABOR DAY EVERYONE!!!
Love this recipe! Making it today for the second time! I used Bush's original baked beans because it says gluten free on label (for relatives) and it turned out beautiful! Just in case anyone is in a pinch. Also, tossed in crockpot after cooking in the oven until party time. Stayed yummy until we were easy to eat! Found your site looking for this type of recipe- will never use another baked beans recipe! Will visit back often! Thanks Mandy! I can smell it cooking for our dinner guests tonight- Mmm!
ReplyDeleteMandy, try adding a 20oz. can of drained pineapple chunks and sprinkling the top of the beans with a good dusting of cinnamon. You'll be amazed at good they are with these two ingredients
ReplyDeleteI have been making this recipes for year the only thing is 4 to 5 pieces of bacon no way a half pound or more usually more but I had molasses to mine and boy they are great
ReplyDeleteIt was good, but I do have a couple of suggestions as I think the long cooking time sapped some of the flavor. I'd assemble it the night before to let the ingredients come together. Bring it to room temp before cooking & cut the cooking time in half, & turn on the broiler the last few minutes to make the bacon crispy.
ReplyDeleteI agree with you. I like my baked beans a little juicy and these would be a little thick for me. The ingredients sound perfect and I will definitely make these.
DeleteI absolutely love this recipe! Sometimes I serve it up just as written. And sometimes I add raw diced onion and ground beef! Either way its always a big hit!
ReplyDeleteThanks for the great looking recipe! I'm bringing a side to an upcoming cookout, and it looks like I've found my dish!
ReplyDeleteThis sounds delicious!! Thank you so much for sharing. I can't wait to try this.
ReplyDeleteI just happened to see this recipe and I will be taking baked beans to our Father's Day cookout. I am going to make this recipe and am sure it will be a winner. I plan to use Bush Beans so there will be a little extra flavor added!
ReplyDeleteThis is the bomb! Love love it again for family coming in town for a special summer treat!
ReplyDeleteThis was soooo good, will definitely make it again and again. Thank you for this awesome and easy recipe.
ReplyDeleteRead the recipe, and wow looks great!! I am going to try them for myself first then when my son or company come to visit then I will have the recipe pat down. I love to cook but I am by myself but I do cook for my shelties and they would eat this except for the bacon but I don't have to give it to them. Thank You keep the recipes coming...
ReplyDeleteI like to add fresh Rosemary ...If you've never done that try it... will make them extra special
ReplyDeletei am requested to bring the baked beans to any party, gathering or picnic.
ReplyDeletei don't drain the beans at all. i cut my 1 pound of bacon into 1" pieces and do a very soft fry and drain. i don't add any ketchup (yuck)nor do i add bbq sauce. what i add is brown sugar, 2 baseball sized onions cut into 1/4 rings, pepper & garlic powder to taste. when it 'tastes right' to me i then stir in the bacon.
sorry i don't have measurements but i've never measured when making beans. my future daughter-in-law and her family likes them so much that she had me teach her how to do them.
(depending on amount of beans you make will depend on the amount of bacon. 2 big cans of beans calls for 2 lb of bacon. same with the onion and seasonings)
how many does this serve?
ReplyDeleteMade these the other day to go with my smoked ribs (with my homemade BBQ sauce) and we couldn't stop eating them. I did precook the bacon because I had a whole package that needed to be cooked before it went bad. I cut up the cooked pieces then scoop up some of the bacon grease and drizzled on top of the beans, threw the bacon on top and baked them for 1 hour. OUTSTANDING!!! I make my beans this way but always over-do an ingredient. Your measurements are perfect!
ReplyDeleteGoing to fix this today. Sounds wonderful.
ReplyDeleteThanks
Sounds like my old bean recipe except I use molasses instead of the bbq sauce. I precook bacon to get rid of some fat and mix in with it all. More bacon, the better!!
ReplyDeleteI tried the same recipe with Randall Beans Kidney beans and chopped hot dogs. It was delicious. I usually prefer those beans rather than canned beans. http://www.randallbeans.com
ReplyDeleteGirl I just had to tell you that I made your Southern Style Baked Beans recipe and Southern Style Potato Salad for my boys and they was still talking about them the next day. Lovin your recipes and tips. Thank you so much.
ReplyDeleteI cut the recipe in half (just 2 of us) and it is in my oven now. Tater salad (yours with my twist and my friend sampled it and said it is the best he has ever had)is done and ribs just finished. Gawga gal in a Cali world and I can't wait to try these beans!!!
ReplyDeleteInteresting article! Thank you for sharing them! I hope you will continue to have similar posts to share with everyone! I believe a lot of people will be surprised to read this article!
ReplyDeleteSounds so yummy I think I would add a chopped onion,extra bacon cooked and crumbled maybe a couple different beans like butter beans and kidney beans.
ReplyDeleteThe beans sound so great! I just have to ask again!! With all that bacon, IS IT TOO MUCH GREASE IN THE BEANS???
ReplyDeleteI don't think so :)
DeleteMy dad would lay the bacon slices across the pan, and it was never greasy. He always used Van Camp Pork and Beans, the cowboy's choice, cause you could eat them cold right out of the can. :)
DeleteI made these baked beans again today - (I always chop a pile of onion into them) - BUT I only added ONE 28 oz of beans instead of two by accident. (Bush's - 'cause it's what I had). Girllllll......These were so good!
ReplyDeleteKathy Wise
I have tried it many times I have added onion and jalapeno absolutely delicious even my husband who is a picky eater loves them thanks for the recipe
ReplyDeleteMy dad, from Texas, used to make this. One of my favorite things as a kid. No barbecue sauce and no liquid smoke, and he baked it for a long time til it was thick and the bacon was sooooo crispy. My dad was an excellent cook, unlike my mother, sadly. Good memories.
ReplyDeleteI am tripling this recipe for big party. How long do you think it would take to cook in a large pan
ReplyDeleteI'd probably cook for 1.5 hrs. Just keep an eye on the bacon to make sure it doesn't burn :)
DeleteThese are fabulous! They take me home. Thank you for posting:)
ReplyDeleteDo you triple all the ingredients?
DeleteDid you triple all the ingredients?
DeleteHey, do you think it would be okay to get everything mixed and add the bacon on top and then refrigerate it overnight and cook it the next day?
ReplyDeleteAbsolutely!
DeleteThanks for mentioning Canada ,love your recipes😊😊
ReplyDeleteMade this last night to go with our leftover baked ham from New Year's Eve. My husband is a 6'4" native Montanan. I had to remind him to breathe while he was eating! So delicious!��
ReplyDeleteLOL I'm glad y'all enjoyed it!
DeleteI tried this tonight. I live alone so I used 2 cans of 15 ozs and cut everything in half. I added pineapple chunks on top. Really pleased with the way it came out. Will sure make it again. BTW...this is from an old 80 year old fossil that is just learning to cook. Thank you for sharing the recipe. Excellent.
ReplyDeleteDon't you know 80 is the new 60?? :o) I think it's GREAT that you're trying new things and learning to cook. I'm glad you enjoyed the recipe!!
DeleteWill definitely make these again!!! Great flavor! I added burger to mine that I fried with some onion!! Put it over some egg noodles and you got yourself a meal!!!
ReplyDeleteMandy Rivers both you and this recipe deserve a standing ovation,I made it tonight and it made my stomach happy.
ReplyDeleteLOL well, I'm glad you enjoyed it!
DeleteI am having trouble printing this recipe. The ingredients will not print but the directions do. Can you please help me? Thanks. Love your recipes Thanks
ReplyDeleteI have been the baked bean queen for years and have never seen my recipe anywhere. But here it is Van Camp Pork & Beans, finely chopped onions, catsup, brown sugar and maple syrup. top with bacon and bake at 250 degrees for 3 to 4 hrs. I can honestly I have never had left overs of course I have 9 grandchildren so.....
ReplyDeleteMade it and it was great we ate it with barbecue chicken one day and hamburgers the next, not a spoonful left,next time I going to add a little bourbon.They we're as good as those I have had at big barbecue places.
ReplyDeleteI made this and it was great, we ate them with barbecue chicken, then hamburgers, next time I am going to add a little bourbon. These were as good or better than those I have had from the big barbecue places.
ReplyDeleteI've started snipping my bacon almost any time a recipe calls for bacon now. I love how easy it is to just grab a pair of kitchen shears and snip away :) I will be adding this recipe to my box of ones to try out. Thanks for sharing it!
ReplyDeleteMade these beans and they were great. I used B&M baked beans (my favorite) but they are getting harder to find in Oregon.
ReplyDeleteLove these! They were a success at a 4th of July gathering, and my son has been begging for them ever since. Today I had him make the recipe (easy for a 14 yr old). He's so excited that he won't have to share & he'll have plenty for tomorrow, too. ;)
ReplyDeleteLike other reviewers, a little onion added to the bacon is fabulous, and there's not a lot of grease on top. I used HEB baked beans instead of pork'n beans, HEB Texas Style BBQ Sauce, and no liquid smoke, and the beans turned out perfectly. Such an easy recipe to modify for individual preferences, making this a keeper.
Is there something I could substitute for the ketchup...maybe just more of the bbq sauce? My girlfriend can’t stand even the sight of a ketchup bottle!
ReplyDeleteHeinz chili sauce!
DeleteDo you think leftover pinto beans would be ok instead of canned beans?
ReplyDeleteLeslie:
ReplyDeleteI have made this recipe exactly as written many times. It is perfect. I am always proud to put it on the table for company. Thank you for sharing another dependable easy-to-follow recipe.
Getting ready to take these to my husband's boss's 50th bday party. All those beans and delicious bacon fat should make the party a real blast ;) Just took them out of the oven after 2.5 hours at 220. They smell friggin' heavenly!!! Thank you for the recipe, cant wait to try them!!
ReplyDeleteHi. I'm southern...as in practically the most southern tip of the world southern- so there's nothing US Deep south about me except what I've been asked to make a for a party. So you can call me a southern bean virgin;) So I need some help from the masters: does it taste best if I make it the day before or day of? Thanks for the help!!
ReplyDeleteI know I'm very late with this - sorry! I think either way would be about the same.
DeleteCan you freeze this and cook later?
ReplyDeleteI really don't know but I imagine so.
DeleteI have always made baked beans and hot dogs cut up into bite size pieces with some sort of toast; bread etc with butter and put under the broiler. Always a winner when you don’t know what to fix for dinner.
ReplyDeleteI keep this recipe really close by. Today it’s steak on grill, bake potatoes, and those delicious beans, with some yeast rolls. I have everything I need even fixing for loaded baked potatoes if you wish. Next time bake beans and pigs in the blanket!!! Keep cooking....
ReplyDeleteI'm SOOOOO glad you enjoy this recipe!! Thank you for letting me know!
DeleteDo you use dry mustard or wet regular hotdog mustard
ReplyDeleteI have made this multiple times and it always comes out perfect. Thank you.
ReplyDeleteLove this Southern Style Baked Beans recipe, will love to try this one .
ReplyDeleteUnique and delicious one "Baked beans" , will love to make this one .
ReplyDeleteGREAT RECIPE - only added 1 thing - small can of crushed pineapple, adds a distinct complementary flavor to the beans - thanks again for the recipe
ReplyDeleteYall, its just not baked beans without a cup of onions...otherwise very nice recipe!
ReplyDeleteWe are getting ready to travel and meet up with friends at a camp ground. We are invited to potluck so thought I’d make these. I’d like to make them ahead of time. Would that work we leave in 2 days.
ReplyDeleteSure!
DeleteI'm kind of embarrassed to ask this question, but is the yellow mustard in the recipe the kind you put on a hot dog or the powdered kind? I'm a beginner cook!
ReplyDeleteIt's the yellow stuff you squirt on a hot dog!
DeleteHello. I have made these several times (so good!), but have a question. I drain the beans, but my bacon always ends up down in the sauce instead of resting on top. Any suggestions?
ReplyDeleteHmmm.... I don't know. It sounds like the sauce is too watery somehow. Maybe cook on the stove until nice and thick before adding the bacon and baking.
DeleteUpdate: I made these again, only this time I was careful to follow the measurements exactly and they turned out perfect. The problem, as usual, was me.
ReplyDeleteWell, Rob, you just won 1st place for being the first commenter in 12 years who's ever come back to leave a follow-up comment like this! I'm so glad they worked out better for you! Thank you for circling back, my friend!!
DeleteThis has become the go-to recipe for family gatherings. I follow your instructions exactly and they come out perfect every time! Thank you!
ReplyDeleteIf I use pork and molasses baked beans from a can, should I not add the ketchup, bbq sauce and brown sugar? And add everything else?
ReplyDeleteLove this recipe! Always a hit at cookouts and potlucks! Thank you for sharing!
ReplyDeleteNeeds onion & please put in recipe to cook or not cook bacon first!!!
ReplyDeleteIt sounds so good and yes it’s just like my grandma‘s recipe but definitely got to add the onions and she just put them in raw and let the baking to soften them up and it was fine. One of my favorites as a kid. Tasty. Now I gotta adapt this recipe for vegetarians 🥓🥹
ReplyDeleteThis is the only recipe I use for Baked beans. Always turns out great. Very important to drain beans before adding to condiment mixture. I use bacon that's already cooked that you buy at the store. Just use scissors to cut up and scatter over the top. I do cut up half a small onion to add to mixture and at my mother's suggestion, added 1/4 tsp cinnamon. So good!
ReplyDeleteCould I possibly make a little more sauce and drizzle over it after they’ve cooked! They’re so good but mine came out a little dry and I’m unsure why
ReplyDeleteSure! Maybe don't pour off the "can sauce" next time?? I'm not sure why yours turned out dry but that's what I would do.
Delete