The Best 5 Hour Baked Beans!

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These are the best baked beans and always a HUGE hit. In the summer when we BBQ outside this is a staple. On the Fourth of July our friends who come over to celebrate fully expect for me to have these beans and I never disappoint. I use Bush’s baked beans in a can and I just add even more goodness and flavor to the already perfect baked beans. This recipe is easy, you can make it up to three days before and store it in and air tight container in the refrigerator.


8 strips bacon

1 medium onion chopped small

2 -28-ounce cans baked beans,  not drained

1- 28-ounce can red kidney beans, rinsed and drained

1/4 cup Dijon mustard

One 12 ounce jar chili sauce

1/2 cup Heinz Tomato Ketchup

Pre-heat oven to 225 degrees

Cooke the bacon until crisp and drain on paper towels, then crumble.

Reserve 2 tablespoons of the bacon drippings in pan. On medium heat saute the onion in the reserved drippings until it starts to caramelize, about 8 to 10 minutes. In a 3-1/2 to 4-quart casserole or baking pan combine the canned baked & kidney beans, bacon, sauteed onion,  mustard, chili sauce, Ketchup and fold in using a rubber spatula until well combined. Be careful not to break the beans open.  Cover and bake for 4 hours, Uncover and bake for one more hour. Remove from the oven and serve!



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