5canspork and beans (15 ounce cans) VanCamps’s Pork and Beans or similar
1largeyellow or sweet onion, chopped (or 2 medium size onions) not vidalia
1 - 2Tablespoonsbutter(for sautéing onions)
¾cupketchup
3Tablespoonsyellow mustard
½cupmolasses, unsulphured
¼ - ½ cupbrown sugar (use less for less sweetness)
6-8slicesuncooked bacon (each slice cut in half or thirds)
Instructions
Preheat oven to 325 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.
Sauté onions over medium to medium-high heat in butter until onions are tender and translucent.
Mix beans, ketchup, mustard, molasses and brown sugar.
Add the sautéd onions and mix well and pour in prepared baking dish.
Top with uncooked bacon in single layer. Bake on middle rack of oven uncovered for 2–3 hours. Beans are ready when the top is dark and caramelized.
Notes
Store baked beans in an airtight container in the refrigerator up to 3–4 days.Reheat leftover baked beans in the microwave, oven or stove top.How To Make Baked Beans in the Slow Cooker/Crock Pot: 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 sauté the onions first and pre-cook the bacon.BEANS FROM SCRATCH, for those of you who would never make beans from a can – 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.”