If it’s been a minute since you tasted homemade Baked Beans, it’s time to make a batch! I know you’ll LUV my Mom’s easy recipe that I’ve kicked up a notch over the years! Trust me, these are some of the most toothsome beans ever. And, a great bite next to Mark’s ribs!
Fun fact: I grew up eating these beans cold. Yep! Mom used to baked them the night before and put them in the fridge with “shake n' bake” chicken and we would eat everything cold the next day at the picnic!
When Mark & I were dating I invited him to one of our family picnics and when he saw the beans he said, “You eat these cold?” I said, “How else would you eat them…” As I never had them hot or warm! HA!
Over the years, I’ve learned to love them warm…There’s nothing like the thickened caramelly way these beans taste---hot, warm or like the way my Mom served them... Cold!Serves about 6
2 large cans Bush Beans, 28 ounces each
½ pound uncooked thick bacon strips, 4-6 slices
1 medium red onion, diced
½ cup ketchup
¼ cup dijon mustard
¼ cup dark Karo syrup,
(feel free to substitute molasses, maple syrup or even honey for a lighter sweetness)
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Soy sauce
2 teaspoons Sleepers Original Seasoning
Serving & Garnishing Options: Simple & Spicy Coleslaw, sour cream, diced green onions, Calipeños™
- Preheat the oven to 350ªF.
- Open the can and pour beans into a 2-quart casserole dish.
- Mix in the chopped onions then add ketchup, syrup, brown sugar, Worcestershire sauce, dijon mustard, soy sauce, and Sleepers Original seasoning to beans stirring well to incorporate.
- Place the bacon strips over the beans.
- Cover the casserole dish with a lid or aluminum foil.
- Bake in the preheated oven for 60 minutes.
- When the beans are bubbly, remove the lid and continue to cook for another half hour or so.