"Don't let the title or ingredients scare you away from this recipe. These are the greatest baked beans I have ever had. This recipe came from my oldest daughter's sister-in-law's father. Great for BBQs. I never have any leftovers. I hope you like them and leave your feedback." — Nancy
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4 (16 ounce) cans
pork and beans
cooked bacon, crumbled
Granny Smith apples - peeled, cored, and diced
1 1/3 cups
I love this recipe for baked beans! To tell you the truth I have had it for years from a friend but misplaced it and was hoping someone posted it here...yippee you did!! Always a crowd pleaser!
This recipe does not specify whether or not to drain the pork and beans. I chose to drain them, and I wish that I’d at least added some of the bean liquid back to the mixture before going into the oven. We like our baked beans cold better than hot. I typically remove them from the oven before the recommended cooking time, so there’s a little more liquid as I think that consistency is better when cold. I made half a recipe, set the timer for 80 minutes (10 minutes less than the recipe indicated), and the beans were slightly overcooked. I think 90 minutes would have been a disaster. I added some water to the dish, mixed it in well, so all was good. I mention this only because 90 minutes sounded like a lot of time to me for baking beans, so you may want to be cautious, and start checking them at 60 minutes for doneness (I know I will the next time). These are fairly sweet baked beans, but they’re good. My apples probably were closer to being minced than chopped, so the next time I will cut them a little larger, so I know when I’m biting into apple.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Baked Beans
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 96
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