I grew up with eating home cooked meals. One of my all time favorites as a kid (and as an adult) was my mom’s baked beans. The recipe was super simple, but so delicious. Now as a mom, I do a lot of cooking with some very classic recipes.
After going to many get together’s over the years, I have found that a majority of my friends and family in the Midwest use a major name canned baked beans. Growing up, I did not even know such a thing existed. The closest I thought of canned baked beans was buying a can of pre-cooked pork n beans.
Now I have tried quiet a few brands of “baked beans” over the years, and all of them have been dry with minimal flavor (basing this on what I grew up knowing baked beans can taste like). More recent, I have found an overwhelming love of my baked beans by anyone that tries them. So I have decided to share my recipe with you. This recipe can be used in crock-pot as well as the oven.
Easy Southern Baked Beans Recipe
What you’ll need:
- 6 cans pork n beans
- large yellow or white onion, chopped finely.
- 1 cup Ketchup
- 1/2 cup Mustard
- 1/3 cup Brown Sugar (I prefer the darker kind, either will work)
- 4 tbsp Maple Syrup (cheap stuff is fine)
- 6-8 slices of bacon, cut in smaller pieces
- Salt & Pepper to taste
- 13″ x 9″ casserole dish or larger
Pre-heat the oven to 350 degrees. Mix all ingredients together in casserole dish. I love to place some of the bacon on top so it slightly crisps, this is optional though. Place in oven, and cook for a minimum of 45 minutes.
Slow Cooker Version:
Mix all ingredients into crock-pot and cook on low for 3 hours, then remove lid and cook on low for 30 minutes more.