Name: Simple Baked Beans II
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ pound bacon, chopped; 1 onion, finely chopped; 2 (15 ounce) cans baked beans; ¼ cup brown sugar; ¼ cup ketchup; ¼ cup prepared mustard

Simple Baked Beans II

bacon, chopped

onion, finely chopped

(15 ounce) cans baked beans

brown sugar

ketchup

mustard

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.


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!


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!


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!

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!

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!

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!

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

This is pretty much the recipe I use and that has been a part of my family ever since I can remember. There are some minor changes I make. First, 2 28oz cans of Bush Homestyle beans will make a good amount for a crowd. For my family of 5, just one can will do. I do NOT DRAIN THE CANS!!!!! You will lose flavor! Take out that nasty piece of salt pork or whatever it is. Dump the beans in a crock pot. I don't bother sauteing the onion or cooking the bacon before hand. I just cut up my bacon (1/2 lb for the 2 large cans I mentioned) and onion and put it right in with the beans. I eyeball the ketchup, mustard, and brown sugar, but I know that my ratio is different. If I had to guess, I'd say I probably use about 3/4 cup ketchup for the 2 cans of beans I mentioned earlier, 1 (maybe 2) tablespoons of mustard, and 2 or 3 loose handfuls of brown sugar. Let it cook all day on low. About an hour or so before you want to serve it, give it a taste to see if it needs anything, and if seems soupy, just turn the crock pot up for that last hour. These are the only baked beans I will eat.

Mmmm, really delicious.  I've never really done anything to baked beans before but this really added to them.  I cooked the bacon and then removed it and poured out the grease.  I then carmelized the onions in the same pan (just a hint of bacon grease in the skillet).  Then I added the bacon, beans, ketchup and mustard.  I know it seems weird to add ketchup and mustard but it tastes great.  I only added about a tablespoon of brown sugar and it was plenty sweet.

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.

Simple Baked Beans II

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : DOOPER

Ingredients

Instructions

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