The grill is fired! The burgers are “charring”. The ripened melon is ready to be cut but something is missing. For us it’s baked beans! These bad boys take just minutes to mix. We pop them in the oven, set the timer and Bam! Beans dripping in molasses, bacon and a dot of sugar cap off the perfect summer plate!

Don’t waste any time. Click here for your printable pdf and get cookin’!

Your DoAhead Friend,

Cindy

Janet's Baked Beans

Print Recipe

Bacon, Molasses and brown sugar dress-up these beans like no other! They're the perfect side for anything ranging from burgers to an Easter Ham!

• CourseVegetable

Servings	Prep Time
8 people	10

Passive Time

40

Servings Prep Time 8 people 10

Passive Time 40

Janet's Baked Beans Print Recipe Bacon, Molasses and brown sugar dress-up these beans like no other! They're the perfect side for anything ranging from burgers to an Easter Ham! CourseVegetable Servings Prep Time 8 people 10 Passive Time 40 Servings Prep Time 8 people 10 Passive Time 40

Ingredients

• 3 15 oz Cans of Van Kamps Pork & Beans
• 1/4 Cup Dark Molasses
• 1/4 Cup Ketchup
• 2 Tbsp Mustard
• 2 Tbsp Brown Sugar
• 2 tsp Minced Onion Flakes
• 1/2 Cup Diced Bacon (Uncooked.)

Servings: people

Instructions

1. Place all ingredients in a mixing bowl. Stir to combine. Put into a lightly greased casserole dish and bake at 350 degrees for 40 minutes. Stir once.

Recipe Notes

These beans are a great DoAhead on two fronts. You can prepare them 24 hours in advance, refrigerate and then cook them the next day. You can also cook a batch, refrigerate and then serve chilled. (They'll store in the fridge for up to a week.) Grill your favorite entree' and then serve it next to a scoop of cool of beans!

Share this Recipe