Thoughts drift back to summers long ago. They were simpler times for sure. The big to-do each day was to play and explore the great outdoors. There were plenty of potlucks and barbecues too. Baked Beans were always a part of them. It was a dish that simply had to be made. The meal would not be right without it.
A creek ran behind my parent’s house. It was a little creek being only a foot or so wide. I can’t tell you how many day we spent at it. We had grand plans of building a dam. That’s when we learned water is powerful. Water would build up then spill over and wash out our efforts in minutes. Yet it was fun. We tried and tried time and time again. We were playing and having a ball at it.
One time we decided to follow the creek to the end. What an adventure we had that day. We wound up in a big field where the creek ended. It was wider and deeper although not big enough to be a pond. We wouldn’t go in that deep part. It was too strange how it just ended there. We didn’t want to get sucked into an underground abyss. We tried figuring out how deep it was with tree branches. It didn’t work. We swore we’d figure it out one day. Did we? Nope.
About the Baked Beans with bacon on top. It’s one of those dishes my parents made since the dinosaurs roamed the earth. Well, maybe not that far back. At least before I was born. Baked beans have been made countless times over the years. Grilling burgers and hot dogs? Gotta have them. Ham for Easter? Gotta make them. Going to a potluck? Gotta take them.
An official recipe didn’t exist. We just knew how to make them. Drain pork and beans then stir in however much onion, bell pepper, brown sugar, ketchup, mustard, and Worcestershire sauce until it was “right”. Then top with bacon and bake. We’d adjust quantities based on how much we needed each time. I’ve made anywhere from 4 to 24 servings. Each time I’d just put in how much of each ingredient I thought was needed. So this time I had to measure. Just note you can adjust to your own taste.
What is one of your nostalgic summer dishes? Which one brings back childhood memories the most? Scroll way down to find the list of ones by Sunday Supper tastemakers. There should be plenty of great stories attached to them. Big thanks to Colleen of The Readhead Baker for hosting such a heartwarming event. Also take a look at German Potato Salad and Mom’s Cheesecake for a couple of my family’s favorites.
Baked Beans with Bacon
Ingredients
- 2 28- ounce cans Pork and Beans see note, drained
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 1/3 cup ketchup
- 3 tablespoons light brown sugar
- 1 tablespoon yellow mustard
- 3 to 4 drops Worcestershire sauce about 1/2 teaspoon
- 6 ounces bacon strips cut in half
Instructions
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Heat oven to 400°F
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Stir together all ingredients except bacon.
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Spread evenly in a 2-quart baking or casserole dish.
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Cover mixture with bacon slices.
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Bake for 1 hour.
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If bacon is not browned or crispier bacon is preferred, broil for a few minutes until desired bacon doneness is reached.
Recipe Notes
An easy way to drain the beans is to use the can lid to press down on the beans in the can then pour off the liquid that rises over the lid.
Childhood memories of summertime food are to be cherished. Take a look at these heartwarming and nostalgic summer recipes by Sunday Supper tastemakers:
Beverages
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
Breakfast
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
Appetizers
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
Main Dishes
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
Side Dishes
- Baked Beans with Bacon by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
Desserts
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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Stacy says
June 19, 2016 at 6:46 amHa! That’s exactly how I make the baked beans too, Renee! Some things you just don’t need to measure. Well done for quantifying your family recipe! Love those strips of bacon on top. I fear they wouldn’t make it to the table like that at my house.
April says
June 19, 2016 at 6:54 amThis is almost the exact same recipe my mom, and now I, use to make baked beans, minus the bell pepper. It is delicious! This is a must-have side dish at all my BBQ’s.
Cindys Recipes and Writings says
June 19, 2016 at 8:07 amMy Mom would make “doctored up” baked beans for summer meals but old-fashioned scratch ones for holidays! lol
Nicole @ Crazed Mom says
June 19, 2016 at 8:30 amAn incredibly BEAUTIFUL dish that just screams summer! I love all that bacon!
Constance Smith | Cosmopolitan Cornbread says
June 19, 2016 at 9:31 amYou can’t have a BBQ without baked beans!
The Finer Cookie/Kim says
June 19, 2016 at 9:39 amDinosaurs and baked beans. Now that’s a smelly thought! And yeah, back when recipes didn’t exist…my father-in-law has been making baked beans every year for as long as I’ve known him (which goes back to the ice age). He never used a recipe either, just a handful of this and some of that. So I relate. BTW, your beauty shot is beautiful.
Carlee says
June 19, 2016 at 9:45 amI love all of those strips of bacon! That takes baked beans to a higher level!
Coleen @ The Redhead Baker says
June 19, 2016 at 12:33 pmI love the story behind the baked beans! Homemade macaroni salad was our “gotta take it” dish to all family picnics and get-togethers. Looks delicious! Thanks for participating today!
Hezzi-D says
June 19, 2016 at 3:42 pmI think my husband would love this dish! He loves baked beans and the bacon on top would be the best!
The Ninja Baker says
June 19, 2016 at 7:05 pmI can see you splashing around in the creek, Renee! How fun =) Sigh, childhood innocence. Nice to know some things don’t ever change..like the steady deliciousness of bacon and beans…Beautifully presented by Magnolia Days!
Liz says
June 19, 2016 at 9:29 pmBill would have loved these for Father’s Day! I’ll have to treat him soon 🙂
Tara says
June 19, 2016 at 10:47 pmThis would be a huge hit for my husband. Love those strips of bacon on top!
Ashleigh @Dash of Evans says
June 20, 2016 at 11:07 amYess, baked beans are a must for any gathering. I always call dibs on the yummy bacon pieces too! Cannot wait to try this recipe!
Wendy, A Day in the Life on the Farm says
June 21, 2016 at 10:11 pmthis is exactly how our family made and still makes baked beans to sans the bell pepper
Dorothy Jensik says
July 1, 2017 at 1:51 pmI add molasses to the beans for a more robust flavor.
Katie Moseman says
July 2, 2017 at 9:23 amThat’s a great idea, Dorothy. I’ll have to try that next time I make these.
Best,
Katie
C N says
July 4, 2017 at 5:40 pmNO NO NO NO!! You do NOT drain the beans, that adds to the flavors! No bell pepper, nor mustard! And cook diced bacon with the onion! And bake for 1 1/2 – 2 hours! I very seldom measure the rest of the ingredients, as it is a “to taste” kind of dish.
Katie Moseman says
July 5, 2017 at 10:58 amHi there! Thanks for stopping by and sharing the way you make your baked beans. I like to learn about different approaches to recipes. I’ll give your method a try the next time I make some.