Beans & Lentils/ Gluten Free/ Pork/ Slow Cooker

Baked Beans

Baked Beans ~ The Complete Savorist

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 ~ The Complete Savorist

Baked Beans

Author: Michelle
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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

  1. Add all the ingredients to the slow cooker, Dutch oven, roaster, and the like.
  2. Cook on low for 6 hours.
  3. Stir once every 2 hours.
  4. If cooking in the oven, after 3 hours, remove the lid and finish cooking the last 3 hours uncovered.
Canned beansIngredients added to canned beansCookingClose up of cookingBaked Beans ~ The Complete Savorist

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