Recipe by the6-sranch
My favorite recipe for Baked Beans! Every time I make it, people love it...even if they normally hate baked beans! A teaspoon of liquid smoke can be added, but personally, I have never used it.
Top Review by JackieOhNo!
These were nice beans with a lot of flavor. I couldn't find a 31 oz. can of pork and beans anywhere, so I had to use a 41 oz. can. I kept all the other ingredient amounts the same as posted, though. Even though I used more beans than called for, and drained them very well, I found the consistency a little thinner than I would like. I usually like my baked beans thickened and bubbly. But the flavor is quite good. For the barbecue sauce, I used Sweet Baby Ray's. Thanks for sharing. Made for Spring PAC 2014.
- 4 slices bacon, cooked to a crisp
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green bell pepper
- 1⁄2 cup ketchup
- 1⁄4 cup brown sugar
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup barbecue sauce (I use Kraft)
- 1 teaspoon dry mustard
- 1 (31 ounce) can pork and beans, partially drained
Directions See How It's Made
- Fry bacon in a small skillet; drain and set aside.
- In same skillet, saute onions and green bell pepper unil wilted.
- In large bowl, combine ketchup, brown sugar, Worcestershire sauce, barbecue sauce, and ground mustard.
- Skim liquid from top of beans while still in can and remove fatty pieces of pork. Combine beans, bacon, onion and green bell pepper with other ingredients.
- Pour into a greased 2 quart casserole dish.
- Bake at 350 degrees for 30 to 45 minutes.