My Mom’s Baked Beans are one of my favorite recipes of all time. Beans and bacon in robust sauce of molasses, clove and brown sugar – what’s not to love? These beans may be semi-homemade, but they are a fool proof and taste divine! You can find a more from scratch version of these beans in my cookbook.

My Mom has always been an amazing cook.

My earliest memories of her cooking included me on a step stool at our kitchen counter because I loved watching her work her magic. I’m sure it was annoying but she never made me feel like I was in her way. And it’s because of these moments with my mom in the kitchen, I fell in love with cooking.

One of my mom’s many infamous recipes is her baked beans. They’re rich and tangy and perfect in every way. These are quite positively the best beans I’ve ever tasted. They smell intoxicating and mouth-watering. Whenever I make them for a party, I always get asked for the recipe. Yeah, sure her recipe calls for 2 cans of  baked beans, but the real magic is in how she doctors them up. Trust me.

I wouldn’t dare change my mom’s recipe and if it isn’t broken, why fix it?

To Make My Mom’s Baked Beans Recipe You Will Need:

• bacon
• yellow onion
• baked beans
• ketchup – homemade or store-bought
• molasses
• light or dark brown sugar
• ground clove
• dried mustard

Then in a 3-quart dutch oven or oven-safe pot warmed up over medium heat. Throw in both the onions and bacon at the same time.

Next, while stirring occasionally, cook them until the onions are soft and translucent and the bacon is cooked. Once the onions are soft, remove the pot of the heat.

Then, to the bacon and onions; add 2 (15 ounce) cans of (organic) baked beans, 1/2 cup of ketchup, 1/4 cup of un-sulphured molasses, 1/4 cup of brown sugar, and 1/2 teaspoon each ground mustard and ground clove.

Stir it all together until combined.

Put a lid on it.

Next, place the beans on the middle rack of your preheated 350° oven and bake for one hour.

Stir the baked beans every twenty minutes, leaving the pot uncovered for the final 20 minutes. They’ll be too hot to serve right away so make sure you give them a little time to cool. During this time they’ll have a chance to thicken up a tad.

Besides being phenomenal, they’re easy and extremely versatile. You can whip these one-pot baked beans up in 10 minutes, pop them into the oven and they’re ready in an hour. Serve with hamburgers, hot dogs or your holiday ham. They go with just about anything.

And they will fill your home with the most amazing smell!

NOTE: Some may feel and have voiced that these are not from scratch because of the cans of beans used. You’re correct. However that doesn’t mean this recipe isn’t delicious! If it makes you feel better, buy organic pork and beans. This recipe has been in my family for quite some time and it’s perfection and I will never change it. 🙂

However, I did make scratch version of My Mom’s Baked Beans that you can find in my cookbook!

Enjoy! And if you give My Mom’s Baked Beans a try, let me know! Snap a photo and tag me on twitter or instagram!

Print

Yield: serves 8

My Mom's Homemade Baked Beans:

A treasured recipe from my mother's kitchen! Semi-homemade baked beans are a staple at any barbecue or Easter holiday.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 4 strips of bacon, diced
• 1/2 cup yellow onion, diced very small
• 2 (15 ounce) cans of organic pork & beans (or use your favorite)
• 1/2 cup ketchup
• 1/4 cup un-sulphured molasses
• 1/4 cup dark or light brown sugar
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground mustard

Instructions

1. Preheat your oven to 350°.
2. Add the bacon and onion to a 3 quart dutch oven or sauce pan (that has a lid) on medium heat.
3. Sitr and cook until the onions are soft and the bacon is cooked. Remove the pan off the heat to a heat safe trivet.
4. To the pot add the beans, ketchup, molasses, brown sugar, ground clove and mustard and stir to combine.
5. Cover and slide the pot onto the middle rack of your preheated oven. Bake for a total of one hour, stirring every 20 minutes. Uncover and bake for the last 20 mintues.
6. Allow the beans to cool a bit before serving.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 120Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 234mgCarbohydrates: 21gFiber: 2gSugar: 14gProtein: 4g