I have been making these Beans for more than 30 years. I have tasted different recipes for Baked Beans, but these are my favorite. I like them cold and I like them hot. Each time we have smoked Ribs…this recipe is a must. I make these beans with canned pork and beans….preferable Van Kamp. I have a recipe for the dried beans, but this is my favorite and the favorite of my family. When I make these beans I have a stainless steel bowl that I use and the beans go into the oven sort of soupy…and that is a good thing because they thicken up as they bake and believe me you do not want a dry baked bean….no flavor in my opinion.
If you want to hear something really weird…when I eat the baked beans cold the next day, I use ripple style potato chips and scoop the Beans like a dip….so yummy
I told you I was weird!
Below is a printable recipe for Baked Beans.
- 4 cans of Van Kamp Pork and Beans or 2 -1 pound cans
- 1 large chopped onion
- 1 medium chopped green bell pepper
- 6 slices of thick sliced pepper bacon (you can use regular bacon but why would you?
- 2 tablespoons mustard
- 2 1/2 cups of ketchup
- 1 cup of brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- In heavy skillet, partially fry the bacon. Bacon will not be crisp. You want bacon grease in your skillet and the bacon should be limp and just partially cooked. Drain the partially cooked bacon on a paper towel. Hopefully, your skillet has lots of bacon grease left in the skillet :).
- Add the onion and the bell pepper to the onion grease in the skillet and cook, stirring to keep from getting too dark.
- I use a large stainless steel bowl when I bake beans. I don't like using flat baking dishes. The beans can dry out and over cook if using ...for example 9 X13 glass baking dish. that is a no no.
- Put the canned beans in an oven safe bowl or dutch oven and add the cooked onions and bell pepper.
- Add the brown sugar, ketchup, Worcestershire sauce, and liquid smoke.
- Arrange the slices of partially cooked bacon across the bowl or dutch oven. Bury a couple slices in the beans.
- Bake in a low oven at 300 to 325 degrees for about 2 hours. Low and slow.
- Beans should be a rich soupy mixture when done, thick like Karo white syrup thick. Beans become dry and don't taste good if too thick.Remember the beans will dry out even more as they cool down.
- As I have said before, I love the beans cold the next day and use the beans as a thick dip for ripple potato chips, as well as a left over side dish.