Baked Beans are a summer time staple in our house. They just pair so perfectly with grilled food! I love this recipe because it makes a huge batch that I can store in the freezer in smaller portions. These baked beans are perfect. Sweet, savory, and a little smoky with that delicious bacon flavor. I like to serve these with any grilled meat or my Cowboy Stuffed Chicken. These are absolutely the best baked beans, no doubt about it!
Start by sautéing the onions in butter over medium heat.
In a large bowl, combine all remaining ingredients except the bacon.
Add the sautéed onions to the mixture and stir to combine well. Pour the mixture into a 9×13 baking dish that has been sprayed with cooking spray. Top with the slices of bacon and bake at 325° for 2-3 hours. When the beans come out of the oven, use a large serving spoon to gently press on the top to accumulate the bacon fat and skim off.
The Best Baked Beans
Ingredients
5 cans pork and beans (VanCamp’s)
1 large yellow sweet onion, chopped
2 Tbsp butter
3/4 cup ketchup
1/2 cup molasses
3 Tbsp yellow mustard
1/2 cup brown sugar
6 slices uncooked bacon, each slice cut into thirds
Instructions
Preheat the oven to 325°. Spray a 9×13 baking dish with cooking spray.
Heat a skillet over medium heat and melt the butter in the pan. Add the chopped onions and cook until translucent. In a large bowl, add the beans, onions, ketchup, molasses, mustard, and brown sugar. Stir to mix well. Scoop out into the baking dish. Top with the slices of bacon and bake, uncovered, at 325° for 2-3 hours, until carmelized and bubbly. When the beans come out of the oven, use a large serving spoon to gently press on the top to skim off the bacon fat.