If you saw the last post with the slow cooker ribs, then you’ll know where this post originated as well. I mean, really, what’s better with barbecued ribs than baked beans?
Actually, this was the first time I’d ever measured the ingredients for my baked beans. It’s just something that I’ve been making for as long as I can remember and I never wrote it down until now. This is the way I remember my Mom making baked beans for us as children and they’re still just as good today as they were back then!
1 53 oz. can Van Camp’s baked beans (no, I don’t start with soaking beans overnight – I take a little help from a can for this one!)
1 medium onion, chopped
1 medium green bell pepper, chopped
1/3 cup catsup
2 tblsp. yellow mustard
1/4 cup Karo syrup
1/2 lb. bacon
Preheat the oven to 375 degrees.
Pour the can of baked beans into a shallow casserole dish.
Chop the onion and bell pepper and add to the beans.
Add the catsup, mustard and syrup. Mix well.
Cover the surface of the beans with the bacon.
Cook for 1 hour or until bacon is done and beans are thickened.
Luscious baked beans covered with a layer of bacon.
- 1 53 oz. can Van Camp's baked beans
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1/3 cup catsup
- 2 tblsp. yellow mustard
- 1/4 cup Karo syrup
- 1/2 lb. bacon
- Preheat the oven to 375 degrees.
- Pour the can of baked beans into a shallow casserole dish.
- Chop the onion and bell pepper and add to the beans. Add the catsup, mustard and syrup. Mix well.
- Cover the surface of the beans with the bacon.
- Cook for 1 hour or until bacon is done and beans are thickened.
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