Big-Batch Baked Beans Recipe

4.5 2 5
Big-Batch Baked Beans Recipe
Big-Batch Baked Beans Recipe photo by Taste of Home
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Big-Batch Baked Beans Recipe

Read Reviews
4.5 2 5
Publisher Photo
"All in the family" is how Kathy Herron describes her tasty baked beans. "My mom got the recipe from my aunt, then shared it with me when she saw how much my husband enjoyed the dish. It's great to take to potlucks and picnics," jots Kathy from Jamestown, New York.
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (55 ounces) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/2 cup ketchup
  • 5 bacon strips, cooked and crumbled
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup barbecue sauce
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a Dutch oven, cook beef and onion over Medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness. Yield: 14 servings.
Originally published as Big-Batch Baked Beans in Country Woman July/August 2000, p42

Nutritional Facts

1 cup: 253 calories, 4g fat (1g saturated fat), 13mg cholesterol, 781mg sodium, 45g carbohydrate (20g sugars, 8g fiber), 13g protein.

  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (55 ounces) pork and beans
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1/2 cup ketchup
  • 5 bacon strips, cooked and crumbled
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup barbecue sauce
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a Dutch oven, cook beef and onion over Medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness. Yield: 14 servings.
Originally published as Big-Batch Baked Beans in Country Woman July/August 2000, p42

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s_pants User ID: 174050 70802
Reviewed Jul. 8, 2012

"Excellent recipe, but I felt like it was missing something...maybe add a little Worcestershire sauce next time."

MY REVIEW
cjbtea User ID: 1049383 27334
Reviewed Jun. 9, 2010

"I make this again and again; mainstay. It's my absolute favorite baked beans recipe for my family and parties."

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