Prep 15 mins
Cook 30 mins
Definitely the best baked beans I've ever had. Raves at picnics and potlucks. Based on an original recipe from Jane Grace in Cyril, OK.
- 10 slices bacon, diced
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 (28 ounce) can pork & beans
- 3⁄4 cup catsup
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup dark molasses
- 1 teaspoon liquid smoke
- Cook first three ingredients in frying pan until bacon is lightly browned and vegetables are tender.
- Combine bacon mixture and remaining ingredients in a lightly greased 12x8x2" baking dish.
- Bake uncovered at 425°F for 30-45 minutes.
Paula, the flavor was great but was a little to sweet. I will definitely make it again but I think I will cut the sugar in half. Thanks so much for the recipe.
I have to agree with the first reviewer, the recipe as written is just too sweet for my taste, and that of my family (I did not rank it lower than five stars for that reason though). I?m from the south, and may people make super sweet baked beans, pardon the pun, but I think it?s simply a matter of taste.<br/><br/>I made a triple recipe, and only used 1/3 cup sugar, and two tablespoons molasses. I increased the onion and bacon, making sure everything was VERY drained. I did add about a tablespoon stone ground mustard (only because my Mom always put mustard in baked beans). They tasted great when I sampled them before baking, and they certainly smell good. So I?m anticipating some fabulous bake beans at our cookout tomorrow. When I reheat them, I may lay a slice or two across the top, when I reheat them. Thanks for a nice recipe