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.
Enjoy!
Download a printable version here.
{ 7 comments… read them below or add one }
This looks incredible. I love Baked Beans!!!!!
uh oh, If I show this to Hurley, who happens to be a huge fan of baked beans he will be demanding that I make this! I love the bacon topping too!
I use van camp’s beans too. ;-) Looks fantastic. Love the bacon on top. hehe…
Looks great. You’re right – nobody in our family has ever measured anything while cooking, unless one is in the scientific realm, i. e., baking.
Anyway, what could be wrong about anything topped with bacon?
Thanks!
Miss P
i know i might be sounding stupid when i ask this, but do you bake or cook the casserole in the slow cooker?
Hi Jean,
You bake the beans in the oven at 375 for about 1 hour.
Fun layout. So summery picnic. These beans + those ribs = heaven.