Betty’s Best Ever Baked Beans

Ingredients

• 1 large (53 ounce) can Van Camps Pork & Beans
• 1 medium (28 ounce) can Van Camps Pork & Beans (81 ounces total)
• 1 medium onion, chopped
• 1/2 cup brown sugar
• 1 tablespoon pancake syrup
• 2 tablespoons molasses
• 8 bacon strips, chopped
• 1/2 teaspoon dried mustard

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a sauté pan over medium heat, fry the chopped bacon until lightly browned. Pour off all but 1 tablespoon of the bacon grease. Remove the bacon to a paper towel to drain.
3. Sauté the chopped onion in the remaining bacon grease until softened.
4. Combine the two cans of pork & beans, the sautéed onion, fried bacon, brown sugar, pancake syrup, molasses and dried mustard in a large Dutch oven or other heavy oven-safe pot. Stir to combine.
5. Bake uncovered at 350°F for 1 hour and 30 minutes.
6. Let rest 10–15 minutes before serving to allow flavors to settle.

Notes

Slow Cooker Option: These can be cooked in a slow cooker on Low for 6–8 hours. They won’t develop the caramelized top but will still be delicious if you’re short on oven space or time.

When planning a buffet, estimate about 4 ounces per person. A 6-quart (192 fl oz) slow cooker will hold a double batch (serving ~44–50 people). An 8-quart (256 fl oz) slow cooker will hold a triple batch (serving ~66–70 people).