Baked Beans. The classic potluck, backyard barbecue dish. What makes these baked beans extra special? They’re my mom’s recipe, straight out of her vintage metal recipe box and the here’s the real kicker – it’s TYPED on a notecard. My recipes are a hot mess floating around various places – my head, my desk, a binder, under the couch (I’m blaming the toddlers for all items hidden under the couch). Meanwhile, Mom’s recipes are typed AND organized with tabs for each of her recipe categories.
My Mom is Wonder Woman.
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She’s also a saint because she loaded me her three recipe boxes with permission to share some of her old-timey recipes.
(If you’re wondering why there are only two boxes shown in the photo, please refer to the hot mess reference above. If there’s one thing I’m not afraid to admit, it’s that I’m a hot mess.)
I started making a few recipes, including this bean recipe. The tuna cheese ball recipe I found is going to stay in the vault…
What I love about these beans is that they transform the average can of beans to a savory, hearty, perfect side dish for grilling season. The molasses adds a wonderful complexity and the bacon – well, have you ever had anything that wasn’t tastier with bacon?
Cook them in the oven or make them in the slow cooker. Either way, you should make them. Your family and friends will love them when you kick off your grilling season!
Mom's Baked Beans
- 2 strips cooked bacon chopped
- 2 20 ounce cans baked beans
- 1 onion chopped
- 2 T yellow mustard
- ¼ cup molasses
- 1 T brown sugar
- 2 tsp Worcestershire sauce
Oven-Instructions – Combine all ingredients in a 1 ½ quart casserole dish. Cover and bake at 350 for 90 minutes. Uncover the last 30 minutes to brown beans.
Crock Pot Instructions – Combine all ingredients in crock pot. Cook 6-8 hours, until onions are tender and mixture has thickened