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. But how could I made them better?
It’s All About the Technique
Let’s start with the “cast of characters” because they are pretty basic. Pork and Beans, ketchup, Worcestershire sauce, brown sugar, ground mustard, onions, bacon (not pictured), and S&P. This is where the technique comes in that changed the entire recipe. Instead of just throwing the raw bacon and onions in, I cook them first. Game changer!
It’s crazy how different the recipe became when I crisped the bacon and browned the onions first!
Stir everything up and either bake in the same pot if it’s oven safe or transfer to another baking dish. I had to have a prettier one of course!
These Really are The Best Baked Beans Ever
I mean, come on! Don’t those look incredible? The sauce is the perfect amount of sweet from the brown sugar but still tangy and savory with ingredients like Worcestershire and dry mustard. The bacon stays crispy and the browned onions give it a depth of flavor that is irresistible.
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!
Recipes That Go Great with Baked Beans
The Best Baked Beans
- 2 (1 lb each) cans Pork and Beans, undrained
- 2/3 cup ketchup
- 1 1/2 cups yellow onions, chopped
- 3/4 cup brown sugar
- 8 slices bacon, chopped into bite-sized pieces
- 1 teaspoon ground mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 325. Heat a large, deep skillet 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 tender and browned. Add beans, ketchup, brown sugar, dry mustard, Worcestershire, bacon, salt and pepper to the pan. Stir to combine.
- Transfer to a baking dish then cover with lid or tin foil and bake 30 minutes. (If using an oven safe dish-leave in and cover) Uncover and bake for an additional 15 minutes.