Recipes and Cooking Best Baked Beans 4.1 (8) Add your rating & review Make baked beans from scratch with this delicious baked beans recipe! Crumble bacon on top for a sweet and savory side dish your entire family will love By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 45 mins Total Time: 1 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 slices bacon ½ cup chopped onion 1 15-16 ounce can butter beans, rinsed and drained 1 15-16 ounce can pork and beans in tomato sauce 1 15-16 ounce can kidney or pinto beans, rinsed and drained ½ cup packed brown sugar ⅓ cup ketchup 2 tablespoon Worcestershire sauce Directions Preheat oven to 350°F. In a 12-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Add onion to reserved drippings; cook and stir over medium heat about 4 minutes or until tender. In a 2-quart casserole combine butter beans, pork and beans in tomato sauce, kidney beans, brown sugar, ketchup, and Worcestershire sauce. Stir in bacon and onion mixture. Bake, covered, about 45 minutes or until bubbly around the edges. Slow Cooker: Double recipe ingredients. Prepare bacon and onion as directed. In a 4- to 5-quart slow cooker combine beans, brown sugar, ketchup, and Worcestershire sauce. Stir in bacon and onion mixture. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Make-Ahead Directions: Prepare mixture through Step 2. Cover and chill for up to 24 hours. Bake, covered, for 45 to 50 minutes or until bubbly around the edges. Kielbasa and Mustard Baked Beans: Stir 1/2 cup chopped cooked kielbasa and 1 tablespoon Dijon-style mustard into the beans before baking. Barbecue Baked Beans: Substitute bottled barbecue sauce for the ketchup. Salsa Baked Beans: Substitute black beans for the kidney beans and substitute salsa for the ketchup. Top with 1 cup coarsely crushed tortilla or corn chips before serving. Rate it Print Nutrition Facts (per serving) 259 Calories 6g Fat 43g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 259 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 809mg 35% Total Carbohydrate 43g 16% Protein 12g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.