Today I am sharing my family’s go-to baked beans recipe that has been in the family for decades – Anastasia’s Best-Ever Baked Beans! These are a must-have at family barbecues! Simple to make, so darn good.
Read rave reviews from people who tried this recipe on Pinterest!
Read even more great reviews.
Pork and beans with sauteed onions, molasses, brown sugar, ketchup, mustard, and bacon… a big ol’ dish of comfort.
Did I mention….bacon?!! These are the best stinkin’ baked beans!! My sister always gets asked for the recipe when she brings this side dish to parties and gatherings.
These make the perfect side dish for so many meals, potlucks, picnics and barbecues. Simple to make. So good. Sure to become a new favorite.
UPDATE: My friend, Marsha, aka The Better Baker, recently won PEOPLE’S CHOICE at her local Beans Day festival using this recipe! Head over to read her fun post!
Pinnable Image
Anastasia’s Best-Ever Baked Beans
Ingredients
- 5 cans of pork and beans (15 ounce cans – VanCamps’s Pork and Beans or similar)
- 2 medium or 1 large onion, chopped (yellow or sweet onion, not vidalia)
- 1 to 2 tablespoons butter (for sauteing onions)
- 3/4 cup ketchup
- 1/2 cup molasses
- 3 tablespoons yellow mustard
- 1/4 to 1/2 cup brown sugar (use less for less sweetness)
- 6 to 8 slices uncooked bacon, each cut in half or thirds
Directions
Preheat oven to 325 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
Saute onions over medium to medium-high heat in butter until onions are tender and translucent.
Mix beans, sauteed onions, ketchup, mustard, molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer (see photo above). Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!
TIP – Make in Slow Cooker
These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won’t get that nice caramelize top, but it will still be delicious if you’re in a pinch for time. Be sure to saute the onions first.
BEANS FROM SCRATCH – If you want to make baked beans from scratch, head here for a great recipe – Boston Baked Beans – “A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.”
TIP – Make in Slow Cooker
These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won’t get that nice caramelize top, but it will still be delicious if you’re in a pinch for time. Be sure to saute the onions first.
BEANS FROM SCRATCH – If you want to make baked beans from scratch, head here for a great recipe – Boston Baked Beans – “A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.”
Sharing this recipe at Weekend Potluck.
Thanks for stopping by!
Cheers!
I didn’t see how many people this recipe serves. How many?
This is the first time I ever made baked beans! They came out perfect and delicious! I used Campbell baked beans. My friends couldn’t get enough of them.
I’m wondering if these can be made in a smoker? Also wondering if I can make ahead and warm up? How many days ahead would you recommend?
Thank you!
I commented earlier on whether the beans should be drained a bit. Well, I’m thinking no now. I made these and they looked so soupy that I drained about 75% of the liquid off and after 2 1/2 cooking hours, plus just leaving them set in the oven after turning it off, they are on the dry side! Bummer
I am just seeing your comment now, Roxie – bummer. You don’t drain the beans, the liquid reduces while in the oven.
Are you suppose to drain the beans or no? They seem to have a lot of juice? I did drain them somewhat and hope I didn’t mess them up. They are in the oven.
these are the very best beans ever. I have been making this beans forever. Since the late 1970’s. I just differ a little by adding 1 tablespoon of vinegar and adding 1 pound of hamburger., and an extra can of kidney beans and a can of white beans. I leave out of molasses,. It becomes to sweet for me. If I am in a sweet mood, I just add more brown sugar. Everyone should try this recipe, everyone will think you slaved all day making the baked beans from scratch.
So you cook a different recipe then.
I have always made my baked beans this way except I use maple syrup instead of molasses.
You were so right! I just took this to a 4th of July party yesterday and came home with an empty pan! Tastes amazing! I did not want to waste the package of bacon, so I put it in the over on a rimmed baking sheet and let it cook along with the beans until done. When I was ready to serve the beans, I crumbled the cooked bacon over top. Don’t think we can have too much bacon?!
Wow – I made these but I used your recipe for Boston Baked Beans. I have always hated Van Kamps – Yick!! But what a difference these beans make. I made them for tomorrow – 4th of July. Thank you so much for posting the from scratch recipe.
I’ve been making this recipe for 45 years without the molasses. It always has been a hit.
This is recipe is the best. I added a lb of crumbled cooked bacon stirred in. Many raves from guests. Thank you.
Love it. Thanks for sharing
I made this recipe and followed the recipe to a T. After 3 hours in the oven the beans still have a lot of liquid in them. Should the beans be drained first?
I would also like to know if I should drain the beans? I cannot find VanCamps beans in my area – what would you suggest? One more question – can this be cut in half? Thank you!
You can cut this recipe in half, Cyndi. If there is a lot of liquid in your beans, you can drain some, but it should be gone during baking.
Vidalias are sweet onions…they’re just named for the place they’re grown in.
BEST EVER baked beans. These were absolutely delicious. Thank you so much for sharing. Will be my BB recipe forever.
I’ve used this recipe for years-so good! I’ve made for Bbq’s, church potlucks, friends’ meals, etc. and they are always a huge hit. Thanks for reminding me about this recipe!
This is basicallyhow I make mine, minus cooking the onions and using dark brown sugar I stead of molasses and light brown sugar. I also add chopped green pepper. They are really good and I get asked for my recipe all the time as well.
I’m making these but can I put in butter beans and red kidney beans? Should I add more sugar and other ingredients?
I agree with Michelle.
These are amazing! My sister made these for a get together yesterday and everyone devoured them. My son ate 3 helpings and wanted more (but they were gone).
do you know how many this recipe serves? Thanks!
She doubled the recipe and it fed maybe 20-30 people. It was so long ago that I don’t honestly remember, but I know we ran out of them before everything else because they were that good!!
These are the best beans ever!! The whole family loved them and asked for them again.
These beans are amazing! I started making these a year or two ago and now they are made every time we have a cookout, the whole family loves them! My sister started making them and my mom is making them for church potlucks. Won’t use any other recipe, Thank You!
Confused-sweet onion is the same as Vidalia?
I was to make these for a family picnic that will have approximately 40 guests. How many people would you say this recipe feeds? Trying to figure out how many cans of beans I’d need to get in order to make enough of this.thanks!
Can I make the day ahead and heat in slow cooker?