Baked Beans II Recipe - Allrecipes.com
Baked Beans II Recipe
  • READY IN 30 mins

Baked Beans II

Recipe by  

"Has been described as soul food."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2008

This recipe is great, however I've made a few modifications that have made it even better! 1. it's not really necessary to use as much bacon as the recipe calls for. If you cut the bacon in half it still tastes the same, and is not quite as bad for you! 2. always drain the bacon grease before adding the onions, and always drain the sauce from the canned beans before adding them, or the recipe comes out too soupy. 3. I think the mustard taste is a little strong, so I cut back on the mustard just a tad. I've made this recipe several times for about 20 people, and everyone loved it!

 
Most Helpful Critical Review
Jun 06, 2006

This recipe calls for way too much mustard which gives it a funny taste. The other ingredients are great so I think if the mustard was cut way down it would be fine.

 
Oct 16, 2007

I rarely give out 5-star ratings, but this recipe deserves it, I think. Not only was it very tasty, but it's quick and easy to make, too. This was probably the first time in my life I'd taken canned baked beans (I used Bush's "Original"), which I like by themselves, and fixed them up to make them even better. I'm not a big fan of mustard, but I had a jar of Hickory Farms Sweet-Hot Mustard which I wanted to use up. It was a 2.25 oz. jar by weight, and it was probably less than 1/4 cup, but more than 1/8, I think. And I couldn't find 15 oz. cans of beans, so I used 2 16 oz. cans. Therefore I made this with a little more baked beans, and a little less mustard, than the recipe called for. For the onion, I used a large, sweet Vidalia. After I "finely chopped" it, I thought there might be too much onion in the recipe, but the end result was just right. I did drain the oil after cooking the bacon and onions, though. In the end, this was a nice, thick, not too sweet, and only slightly mustardy dish. I loved having lots of bacon and onions in there too. Thanks for a great recipe!

 
Jul 24, 2003

We loved it, they were nice & thick just how we like. I loved the fact that there was no baking, I was able to whip this up in a bind! Thanks dooper!

 
Jul 06, 2006

We loved these! Sweat out the onions in the bacon fat and put everything in the crockpot for the afternoon. I added about a tablesp. worcheshire and a pinch of crushed red pepper. Great homebaked taste!

 
Apr 16, 2006

First, let me start by saying I'm not a baked beans fan. My mother makes them all the time and they are simply not good. I made these beans for Easter and this recipe made me a baked bean lover! The flavors blend so great together, and I was worried about the ketchup/mustard combo, but it really works. I made this exactly as the recipe is written and got lots of raves. They taste like you really put a lot of work into them and baked them all day. Thanks for the great recipe!

 
Apr 07, 2006

Yummy, yummy, yummy! I have several baked bean recipes, but this one is definitely the best! I would recommend NOT using Bush's regular baked beans as they make the disk too soupy. I made this again with B&M, and it was much better. This recipe is a must try!

 
Jul 03, 2008

Followed recipe exactly- these are great beans that have been requested multiple times since I first made them. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 60.6 g
  • 20%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 1541 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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