Description
Smoky and savory with just a hint of sweetness, Grandma Lucy’s baked beans recipe is famous around my household, and I know it’ll be a staple in yours, too.
Ingredients
Scale
- 80 ounces canned pork and beans*
- 1/3 pound bacon
- 1 large green bell pepper, diced
- 1 large onion, diced
- 3/4 cup brown sugar
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
Instructions
- Open up your pork and beans, and drain off about 2/3 of the liquid. Don’t use a strainer; you do want some liquid left. (I normally just place the lid that I just used a can opener to open back inside the can, tip the can over while holding down the metal “lid,” and let it drain for about 10 seconds.)
- Add the partially drained beans to a large bowl.
- Chop the raw bacon up into small pieces. Place it in a hot skillet that has been heated over medium-high heat. Cook until well done and very crispy. Use a slotted spoon remove the cooked bacon, and place it on a paper towel-lined plate. Leave extra bacon grease in the skillet.
- Keep the skillet on the hot burner, and add the bell pepper and onion. Cook the vegetables in the bacon grease until tender, about 8 minutes.
- When the veggies are cooked, add them to the drained beans. Add the bacon.
- Add the brown sugar, ketchup, Worcestershire sauce, and yellow mustard. Stir to combine well.
- Add the bean mixture to a 9×13-inch baking dish. Cover with foil and bake at 300 degrees F. for 3 hours.
- Serve hot.
Notes
- *I used one 28-ounce can of pork and beans and one 53-ounce can of pork and beans for this recipe. Get close to 80 ounces as you can, and you’ll be fine. You can be off a little one way or another and still be fine.
- This recipe can be made in the slow cooker! Just add everything to the slow cooker instead of a baking pan and cook on low for 4 to 5 hours.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: side
- Method: bake
- Cuisine: American