Baked beans can sometimes be like macaroni and cheese — everyone’s got a different recipe, and everyone likes theirs best!
This is the baked bean recipe I grew up on — my mom, and my grandma, both made these beans and I adore them. I tend to turn my nose up at other varieties — these are the best! (IMO)
We usually served these beans as one of our many sides at 4th of July picnics, Memorial Day get-togethers, and every other excuse we could find to bring family members together to eat during the summer. Since I now live far away from my family, I made these this week to reminisce — it just wasn’t the same without the countryside and family around!
These beans are described as “two ways” because you can cook them two different ways, depending on your preference, time, etc.
Both are explained below.
Mom’s Baked Beans
(Serves approximately 4-6 people — depending on how hungry you are!!)
2 (16-oz) cans of baked beans (We always used Campbells Pork & Beans for this — it’s a nice starter and saves a lot of time. I don’t believe they come in 16 oz. cans anymore — just make sure you’re close to 32 oz.)
1/4 cup brown sugar
1/2 tsp dry mustard (or 1 tsp. regular or brown mustard)
1/2 cup ketchup
4-8 (depending on how much you like) slices of bacon, cut into small pieces (I reccommend frying off the bacon in advance — gives nice flavor when it’s pre-cooked!)
1/2 cup chopped onion
– Mix all ingredients together, then choose your cooking preference:
– Mix all ingredients together in a large pan, heat over medium-low heat for 45 minutes, or until onions are tender
– Bake for 1 hour, uncovered, at 350 degrees. Stir the mixture 1/2 hour into baking.