Mama's Southern Baked Beans with Bacon

Everybody loves Mama's Southern Baked Beans with Bacon! Their sweet, smoky flavor makes them ideal for cookouts and potluck dinners!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

▢ 60 ounces pork and beans, lightly drained 4-15 ounce cans, or 2-28 ounce cans (recommend: Van Camp's brand)
▢ 1 medium onion chopped
▢ 1 medium green bell pepper chopped
▢ ⅓ cup ketchup
▢ 2 tablespoons yellow mustard
▢ ¼ cup corn syrup (recommend: Karo brand)
▢ 12 ounces bacon about 3/4 pound

Preheat the oven to 375 degrees.
Pour the lightly drained baked beans into a shallow casserole dish.
60 ounces pork and beans, lightly drained
Chop the onion and bell pepper and add to the beans. Add the catsup, mustard and syrup.
1 medium onion, 1 medium green bell pepper, ⅓ cup ketchup, 2 tablespoons yellow mustard, ¼ cup corn syrup
Thoroughly mix everything together in the baking dish.
Cover the surface of the beans with the bacon.
12 ounces bacon
Cook for 1 hour or until bacon is done and beans are thickened.

Be use to use the inexpensive "pork and beans" for this recipe rather than the ones labeled as "baked beans.
To prep ahead, mix everything together the night before except the bacon. Cover and refrigerate. When ready to cook, add the bacon on top and pop the dish into the oven.
To cook in the crockpot, add all ingredients except the bacon into the slow cooker. Cook for 6-7 hours on low, or 3-4 hours on high. Cook the bacon separately and crumble over the top before serving.
Store covered in the refrigerator for up to five days; freeze well wrapped and covered for up to three months.