Grandma Lucy’s Baked Beans Recipe
on Jul 05, 2019, Updated Dec 14, 2022
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Smoky and savory with just a hint of sweetness, Grandma Lucy’s baked beans recipe is famous around my household, and I know it’ll be a staple in yours, too.
Grandma Lucy’s Baked Beans Recipe
My mother-in-law sure knows what she’s doing in the kitchen, and she’s passed down so many awesome recipes through the years that I love recreating in my own kitchen (like these incredible clover rolls or these unbelievably good sugar cookies). It makes it extra-special that these fun dishes come from a family member, and I get to share them with and hopefully pass them down to my own little crew.
Baked beans are one of those timeless side dishes that practically everybody loves. And what’s NOT to love? You’ve got sweet and savory beans. You’ve got bacon. And you’ve got a hearty, extra-large batch that’s easy to share with large groups at parties and get-togethers. They come together easily, too! After a little prep of cooking up some bacon and veggies, you throw everything into a baking dish in the oven for a few hours, freeing you up to hang with family or get stuff done around the house while your delicious beans bake away to perfection.
That’s what I call multitasking, and I’m a major fan. I can’t recommend these enough for the next gathering you host or attend, or for football watch parties (which, believe it or not, are only a couple months away)!
What are the health benefits of baked beans?
Baked beans are a multifaceted food… On the one hand, they have bacon, brown sugar, and some high-sugar and -salt flavors in them that make them taste incredible, frankly, but that you probably wouldn’t particularly want to eat every day. But on the other hand, beans of all kinds are immensely nutritious! They are a great source of protein, are good for heart health, help with preventing fatty liver, are an antioxidant, and have even been shown to reduce risk of cancer. This is what we call a dish that’s all about balance. Can I get an amen?
What do you eat baked beans with?
Baked beans are like the unsung heroes of summertime meals (and even fall meals, I’d argue, with all the tailgating and outside celebrations to be had). They pair superbly with just about any grilled meats or barbecue, like ribs, burgers, BBQ chicken, or steak.
Can you freeze baked beans?
You can! Baked beans are SO versatile and flexible, and it’s hard to ruin them. You can freeze them for several months at a time, or just store them in your fridge for up to a week if you plan on eating them sooner than a month or two down the line.
Other great side dishes:
- My favorite Cornbread Recipe
- Deli-Style Broccoli Salad
- Classic Macaroni Salad Recipe
- Easy No-bake Homemade Macaroni and Cheese
- Quick Pickled Cucumbers: Refrigerator Pickles
- My favorite baked potato recipe
If you’ve tried this baked bean recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
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Grandma Lucy’s Baked Beans Recipe
- Total Time: 3 hours 20 minutes
- Yield: Serves 12–15 1x
Description
Smoky and savory with just a hint of sweetness, Grandma Lucy’s baked beans recipe is famous around my household, and I know it’ll be a staple in yours, too.
Ingredients
- 80 ounces canned pork and beans*
- 1/3 pound bacon
- 1 large green bell pepper, diced
- 1 large onion, diced
- 3/4 cup brown sugar
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
Instructions
- Open up your pork and beans, and drain off about 2/3 of the liquid. Don’t use a strainer; you do want some liquid left. (I normally just place the lid that I just used a can opener to open back inside the can, tip the can over while holding down the metal “lid,” and let it drain for about 10 seconds.)
- Add the partially drained beans to a large bowl.
- Chop the raw bacon up into small pieces. Place it in a hot skillet that has been heated over medium-high heat. Cook until well done and very crispy. Use a slotted spoon remove the cooked bacon, and place it on a paper towel-lined plate. Leave extra bacon grease in the skillet.
- Keep the skillet on the hot burner, and add the bell pepper and onion. Cook the vegetables in the bacon grease until tender, about 8 minutes.
- When the veggies are cooked, add them to the drained beans. Add the bacon.
- Add the brown sugar, ketchup, Worcestershire sauce, and yellow mustard. Stir to combine well.
- Add the bean mixture to a 9×13-inch baking dish. Cover with foil and bake at 300 degrees F. for 3 hours.
- Serve hot.
Notes
- *I used one 28-ounce can of pork and beans and one 53-ounce can of pork and beans for this recipe. Get close to 80 ounces as you can, and you’ll be fine. You can be off a little one way or another and still be fine.
- This recipe can be made in the slow cooker! Just add everything to the slow cooker instead of a baking pan and cook on low for 4 to 5 hours.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: side
- Method: bake
- Cuisine: American
Easy Dinners I love to serve baked beans with:
- Slow Cooker Honey Garlic Pork Chops
- 5 Ingredient Slow Cooker Chicken Legs
- The Ultimate Pulled Pork Sandwich
- The Best Baked Chicken Legs
- Perfect and Simple Grilled Fish Fillets
Grandma Lucy’s baked beans are packed with so much hearty flavor and savory goodness (and not to mention, they’re easier than pie) that you may be tempted to make them for every party and gathering you attend from here on out.
Absolutely delicious!! Hands down the best baked beans we have ever eaten, so so good. Even my 10 year old, who previously hated all other baked beans I had made before, declared these the best ever and went back for multiple servings. Thank you!!