This dish takes me straight back to childhood summertime. It was a staple at our house for any picnic or BBQ. IT IS JUST SO GOOD.
Our family has lived in 9 different states in this great country and everywhere, everyone wants this recipe. Come springtime I start getting requests. As we plan family events I start hearing, “Are you making baked beans?”
Family traditions show up in food as much as anything else. This dish will forever take me back home to my mom and family. And now it’s a part of MY family’s tradition, for my kids and there kids.
This could totally be labeled as a “dump” recipe…..it is so fast to put together and then just bake and it’s done.
My husband really wants me to tell you that leftover baked beans get better and better every day.
I hope these become a part of your family tradition.
Colleen Mott’s Baked Beans…or The Best Baked Beans EVER!
Ingredients
- 2 30 ounce cans pork & beans
- 1 pound hamburger
- 1 30 ounce can diced tomatoes, undrained
- 1 large onion, chopped
- 1 pound bacon
- 1 cup brown sugar, packed
Instructions
- Preheat oven to 350°.
- Open pork and beans and empty into a colander. Rinse with cold water. Pour into large casserole dish or 9×14" baking dish.
- Brown hamburger, breaking apart as it cooks. Drain off any grease. Add to baking dish.
- Cut the bacon into ¾-1 inch pieces. Cook in a skillet at medium high heat. Stir regularly. Cook until fairly crispy and drain on paper towels. Add to baking dish.
- Add in the can of diced tomatoes, undrained.
- Add in chopped onion and brown sugar. Mix well.
- Bake uncovered for 30 minutes. Stir. Bake another 30 minutes.
Notes
COLLEEN MOTT APPROVED