Anastasia’s Best-Ever Baked Beans

  • 5 cans of pork and beans (15 ounce cans – VanCamps’s Pork and Beans or similar)
  • 2 medium or 1 large onion, chopped (yellow or sweet onion, not vidalia)
  • 1 to 2 tablespoons butter (for sauteing onions)
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 3 tablespoons yellow mustard
  • 1/4 to 1/2 cup brown sugar (use less for less sweetness)
  • 6  to 8 slices uncooked bacon, each cut in half or thirds


Preheat oven to 325 degrees f.  Spray a 9×13 baking dish with non-stick cooking spray.
Saute onions over medium to medium-high heat in butter until onions are tender and translucent.

Mix beans, sauteed onions, ketchup, mustard, molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer (see photo above). Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy

TIP – Make in Slow Cooker
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 saute the onions first.

BEANS FROM SCRATCH – 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.”

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