- 6 slices bacon
- 1 cup chopped onion
- 1 clove garlic, minced
- 4 (16 ounce) cans beans, rinsed & drained
- 3/4 cup ketchup
- 1/2 cup molasses
- 1/4 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1/2 teaspoon pepper
Baked Beans Directions:
We used a combination of kidney, pinto, great northern and garbanzo beans; but use whatever canned beans your family prefers.
- Preheat oven to 375 degrees.
- Cook bacon in a large, deep skillet (cast iron works great here) over medium high heat until cooked through and evenly browned. Drain, reserving about 2 tablespoons of drippings. Place the cooked bacon on a paper towel lined plate and allow to cool; cut or crumble bacon. Cook the onion and garlic in the reserved drippings over medium-low heat until onion is tender, about 5 minutes, being careful not to burn the garlic.
- In a 9×13 pan (or a similar sized dish) combine the bacon, onions, and beans. In a small bowl (I use a measuring cup) combine the ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Pour the ketchup mixture over the beans and stir until mixed thoroughly.
- Bake uncovered in preheated oven for about 1 hour or until bubbly and slightly browned.
I have a favorite baked bean style recipe that I have been cooking for years. However, it requires bbq sauce and canned pork & beans, which I don’t typically keep on hand.
Yesterday, my daughter was in the kitchen with me and wanted to help me cook dinner, so we quickly found a recipe we could modify and make work with the ingredients we had in the cupboard. I gave my 5 year old the job of making the sauce and helping pour and stir it over the beans before baking.
Today’s Baked Bean recipe is definitely sweet, so you might want to cut back on either the molasses or the brown sugar if you don’t like your baked beans on the sweet side. With bacon and a homemade sauce, these beans full of flavor and a great side dish to enjoy all summer long. And it’s easy enough the kids can help make it.