I think of this as Mom’s recipe for baked beans, because I learned to make them from watching her. Over the years though, I think I’ve changed it and made it my own. People have asked me for the recipe many times and that was always a problem, because I’ve always just dumped ingredients and tasted it, adding ingredients as needed. It’s kind of hard to share that! But this time when I made them, I took the time to measure about how much of everything I put in. It came out…almost like I usually make it. Ha ha! They are really good!
I have made baked beans completely from scratch before, but I prefer using a large 53 oz size can of VanCamp’s Pork and Beans. My mom always told me to make sure it was VanCamp’s. She would say that other brands were more liquid than beans.
1 (53oz) can of VanCamp’s Pork and Beans
1/2 cup packed brown sugar
1/3 cup Ketchup
1/3 cup Bbq sauce
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
3-4 slices of bacon
Place all ingredients except bacon in a 8×11.5×2 inch baking dish. Mix.
Gently lay bacon on top of the beans. Bake in a 375 degree preheated oven for 1 1/2 hours.
When the bacon is browned and the beans are thick and bubbly, remove beans from oven. Using cooking shears to cut the bacon in the pan and then stir it up.
Serve and enjoy! When I make this baked beans recipe ahead of time, I let them cool, refrigerate them and then just microwave them until they are hot (about six or seven minutes stirring often.)