Grandma Lucy’s Baked Beans
on Jul 05, 2019, Updated Jul 02, 2024
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Smoky and savory with just a hint of sweetness, Grandma Lucy’s baked beans is famous around my household, and I know it’ll be a staple in yours, too.
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 a timeless side dish that almost everyone loves, and pairs well with so many things! Try pairing it as a side with this Oven Pork Chop Recipe or anything else that sounds good.
Table of Contents:
Table of Contents
Why You’ll Love this Recipe:
- Very little prep
- A put it in and walk away recipe that cooks slow for a few hours
- Cooks ALOT
- Is a hit with most people!
- Would be the perfect side dish at any get together or party
Ingredients:
- Canned Pork and Beans
- Bacon
- Bell Pepper– Whatever color you have on hand!
- Onion
- Brown Sugar
- Ketchup
- Worcestershire Sauce
- Yellow Mustard
See recipe card below for full information on ingredients and quantities
Frequently Asked Questions:
Baked beans are like the unsung heroes of summertime meals. They subtly pair with just about any grilled meats or barbecue, like ribs, burgers BBQ chicken, or steak.
Yes! 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.
Other Side Dish Recipes to Consider:
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Grandma Lucy’s Baked Beans Recipe
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.
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!!