Baked Beans

"My aunt has been bringing these beans to cookouts for as long as I can remember. She finally parted with the recipe. I was surprised at the ease. They bake up so good."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Bonnie G #2 photo by Bonnie G #2
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
2hrs 5mins
Ingredients:
7
Yields:
3 quarts
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ingredients

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directions

  • Combine all ingredients and place in greased 3 quart baking dish.
  • Bake uncovered@ 300 degrees for 2 hours.

Questions & Replies

  1. Pre-made pork and beans? This looks like a Paula Dean 'recipe' I saw once! plus not all baked beans are created equally and this would be too sweet with most pre-mades. I say get out your crock pot, buy some navy beans and REALLY make baked beans! Totally worth it.
     
  2. i always add a a big pinch of ground cloves to my beans and get rave reviews.
     
  3. Does it have to be spicy mustard or regular mustard
     
  4. about how many servings is this?
     
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Reviews

  1. Oh my Richard, but your Aunt is a wonderful cook! After spending years of playing around trying to get the flavor I was looking for, I finally found it in this recipe. I served these last night with some crockpot ribs and the combination was excellent together. I had made these the night before and just popped them in the oven to warm (about) 25 minutes. They were super! Thanks Richard, my search is finally over!
     
  2. So good! Finally a good baked beans recipe that doesn't require ground beef and all kinds of other stuff added to it to fatten it up. This was just perfect! I cut this recipe by a 3rd and cut the brown sugar down to only 1/4 cup since I'm not a fan of sweet baked beans. I left the onion and mustard measurements as if I were making a full recipe. Just fabulous. Will use this one again for sure!
     
  3. Seems like with canned pork and beans its just dressing them up, gets too mushy. I prefer more texture, cooked my own dried pinto beans with some smoked, chopped pork and added the listed ingredients to taste so the beans are more savory than sweet. Definitely more Vidalia onion.
     
  4. if you start with canned porknbeans why not just buy a can of premade baked beans????????????????????????????????????????
     
  5. Secret that my aunt, who passed many years ago, told me was to use molasses in place of so much brown sugar. Not as sweet and added a really special flavor. This recipe has been a family favorite for 50+ years.
     
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Tweaks

  1. Add some molasses and use (plain) canned pinto or white beans instead and this would be a home run--using already prepared beans makes for mushy, super sweet dish.
     
  2. I increase the onion from one teaspoon minced to an entire small onion finely diced.
     
  3. I have not made this recipe. But I would like to offer a tweak I have always used when I make baked beans using canned baked beans. I always drain the canned baked beans first. I don't rinse them..I just use a fine mesh strainer, dump the beans in and let them sit for awhile to drain the canned sauce off. I give them a gentle stir with a wooden spoon once in awhile too. For some reason, getting rid of that canned sauce seems to allow my added ingredients to come through better. After all, you do have the beans that have been canned in the sauce, so they youdo get some of the sauce flavor from them. Just wanted to pass this hint along.
     
  4. My Tweak is that I love sliced or chopped celery in my baked beans. If you sauté your onions before putting in the with the beans, sauté the celery as well. A great texture addition as well as a little celery taste. Oh, and it never hurts to lay a few bacon slices on top before baking in the oven.
     
  5. doing this one forever - but - I add a tsp. of cinnamon.. yummy
     

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