Prep 30 mins
Cook 1 hr
This is how my Mother taught me to make baked beans. Warning they are on the sweet side but they are so good... I have put in a range for some of the ingredients start on the low side and then add more to suit your tastes. Also, you can change up the type of beans used as you desire - just be sure to always start with the large can of pork and beans.
- 1 (28 ounce) can pork and beans in tomato sauce
- 15 ounces great northern beans
- 1 (15 ounce) can butter beans
- 1 (15 ounce) can light kidney beans
- 1 (15 ounce) can dark red kidney beans
- 1 lb bacon, 1/2 dice
- 2 medium onions, chopped
- 1⁄2-1 cup brown sugar
- 1⁄4-1⁄2 cup yellow mustard
- 1⁄4-1⁄2 cup maple syrup or 1⁄4-1⁄2 cup Karo syrup
- In a large saute pan fry the bacon and onions together until the bacon is mostly cooked and the onions are translucent.
- In a large bean pot or oven safe bowl add all the beans (if you like your beans extra thick then drain some of the juice off of all the beans except the pork and beans).
- Add the brown sugar, yellow mustard, and maple or karo syrup to the beans - start with the lowest amount for each.
- Using a slotted spoon add the bacon and onion mixture to the beans leaving most of the bacon fat in the pan.
- Mix everything together ensuring that the brown sugar is disolved.
- Taste - this is a very important step! Adjust with brown sugar, yellow mustard, and maple or karo syrup to suite your tastes.
- Bake at 375 for 1 hour or longer - until the beans thicken to your liking.
I replaced the light and dark kidney beans with a 15 oz can of Stagg chicken chili and fried two slices of bacon, and cut it in large pieces so I could take it out for my DH,he cannot have bacon.I used 1/2 cup brown sugar and did not use any maple syrup or Karo. A squirt of yellow mustard.As you said I could start wth pork and beans and add or delete. I left the juice in on all the beans. It was delicious served with cornbread and a flavoring of good chili and baked beans. Thanks for posting.