The BEST Baked Beans

Me to my husband, “What title should I give my baked beans? I can’t just call them Baked Beans.” He replied with, “You just need to call them The BEST Baked Beans because that’s what everyone says after they take a bite of them.” So there you have it, these really are the BEST Baked Beans ever!

Before I started making these, I really wasn’t a fan of baked beans. When I saw them at a BBQ or potluck, I’d pass them by. Why? Because they were always full of floppy bacon and long stringy onions. Yuck. About 10 years ago, I decided to take matters into my own hands. I based my recipe off of my mother-in-law’s because the sauce in hers had good flavor. I decided to cook the bacon FIRST until it was nice and crispy. Then I cooked the diced onions in some of the bacon grease until they were brown and flavorful. GAME CHANGER. The rest of the ingredients are pretty basic as far as baked beans go. The sauce is the perfect amount of sweet from the brown sugar but still tangy and savory with ingredients like Worcestershire and dry mustard.

Do not pass this recipe by because the ingredient list looks like “basic baked beans.” I’m telling you, the technique is what takes these beans to the next level. If you’re taking these to a potluck, you’re going to need to quadruple this recipe. I always do and come home with an empty pot. Every time I’ve taken them to a potluck I hear someone yelling, “Who made the beans?” Haha! You’ll be the star of all the BBQs this summer if you make them!

The BEST Baked Beans

  • Servings: 6
  • Difficulty: easy
  • Print


2 one lb cans Pork and Beans, undrained
2/3 cup ketchup
1 1/2 cup yellow onions, chopped
3/4 cup brown sugar
8 slices bacon, chopped in bite sized pieces
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 325. Heat a large oven-safe pan (or pot) to medium-high and cook bacon until crisp. Remove bacon from pan to drain on a paper towel-lined plated. Remove all but 2 tablespoons bacon grease from pan. Add the onions and cook until onions are tender and browned. Add beans, ketchup, brown sugar, dry mustard, Worcestershire, bacon, and S&P to the pan. Stir to combine. Cover and bake 45 minutes. Uncover and bake for an additional 30 minutes.

*Note: The beans will not thicken properly if made in a slow cooker. If you need to keep them warm, bake in oven as directed then transfer to a slow cooker.

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