One of the first dishes I think I learned to make from scratch are these baked beans. The recipe must be a fairly common one because both sides of my family make a near identical version with only a few subtle differences.

These are my number one requested item to any pot luck or summer outdoor activity. I have been making them so long, I am fully on auto pilot when making them. Over the years I have written the recipe down for various people, but yet have never managed to actually hang onto the that written recipe.

My friend’s son just had a significant achievement at his church and my friend and I were hosting a family luncheon in celebration. We needed to provide lunch for about 25 very hungry souls after the event. I am not quite sure I have ever made so many beans at once, as they did not fit in my slow cooker, I had to pull out my roasting pan and slow cook them in my oven. The results were identical to what they have been in the slow cooker every other time.

I sent a picture message of the beans cooking in the oven to a dear friend in Las Vegas. I wanted to make him jealous as I know he loves my baked beans. He happened to be at church when he received the message. This was his reply: “Damn. I just swore AND coveted in church!!!”

The pictures of the cooking process show the recipe doubled, so don’t be alarmed by the quantity. A single batch of this is sufficient for any decent pot luck or outing. If you have a smaller party, make only half of this batch, it truly goes a long way.

Baked Beans

Author: Michelle

Ingredients

Directions:
1-53 oz can of Van Camp's Pork & Beans
1/2 cup ketchup
1/4 cup yellow mustard
2 tsp granulated garlic
1/8 tsp black pepper
Salt to taste
1/3-1/2 cup brown sugar
1 pound bacon; cut into pieces
1 onion; diced

Instructions

Add all the ingredients to the slow cooker, Dutch oven, roaster, and the like.
Cook on low for 6 hours.
Stir once every 2 hours.
If cooking in the oven, after 3 hours, remove the lid and finish cooking the last 3 hours uncovered.