Mama's Southern Baked Beans with Bacon
User Reviews
5
Mama's Southern Baked Beans with Bacon
Description
This recipe uses canned pork and beans lightly drained, mixed with chopped onion and green bell pepper to contribute sweetness and texture. The mixture is flavored with ketchup, yellow mustard, and corn syrup, which provide a tangy, sweet sauce characteristic of southern baked beans. The ingredients are combined in a shallow casserole dish, covered with raw bacon slices, and baked at 375°F for about an hour.
The baking process cooks the bacon while thickening the bean mixture. The result is a hearty side dish with tender beans and a rich, smoky bacon flavor that complements classic southern meals.
For convenience, the dish can be prepared a day ahead and refrigerated before baking. It is also adaptable for slow cooker preparation by combining all ingredients except bacon, cooking on low for several hours, and adding cooked, crumbled bacon on top before serving. Leftovers keep well for several days refrigerated or can be frozen.
Ingredients
- 60 ounces pork and beans 4-15 ounce cans, or 2-28 ounce cans (recommend: Van Camp's brand, lightly drained
- 1 onion chopped, medium
- 1 green bell pepper chopped, medium
- ⅓ cup ketchup
- 2 tablespoons yellow mustard
- ¼ cup corn syrup (recommend: Karo brand)
- 12 ounces Bacon about 3/4 pound
Instructions
- Preheat the oven to 375 degrees.
- Pour the lightly drained baked beans into a shallow casserole dish.
- Chop the onion and bell pepper and add to the beans. Add the catsup, mustard and syrup.
- Thoroughly mix everything together in the baking dish.
- Cover the surface of the beans with the bacon.
- Cook for 1 hour or until bacon is done and beans are thickened.
Notes
- Use standard inexpensive canned pork and beans for best texture; avoid cans labeled as baked beans.
- Mix and refrigerate the bean mixture (without bacon) the night before to save time on cooking day; add bacon before baking.
- Slow cooker option: cook beans, onion, bell pepper, ketchup, mustard, and corn syrup on low 6-7 hours; cook bacon separately and add on top before serving.
- Store leftovers covered in the refrigerator for up to five days, or well wrapped and covered in the freezer for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 527kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 44mg | 15% |
| Sodium | 868mg | 36% |
| Potassium | 592mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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