Sweet and tangy Baked Beans Supreme will please a large crowd. This is a perfect dish to make the night before and let it cook low and slow on your party day.
You will love not only how delicious and easy these baked beans are to make, but will be happy that these sweet, tangy beans, filled with bacon will easily feed a large crowd for summer barbecues and autumn cook outs.
This is a recipe I collected years ago, but unfortunately did not note on the recipe card the full name of the kind lady who gave it to me. I’ve tried the alphabet game to try to jog my memory… Amy, Brenda, Cathy, Denise. Jill, Joan, Joanne, Joyce? Paula, Rachel, Sara. It is maddening that I can’t remember her name. But I do remember many details of getting this delicious recipe.
She and her husband came to my home for dinner one Saturday. I was grilling the main course on the Weber and she brought baked beans to add to the supper. To say I was wowed by her baked beans is an understatement.
I immediately asked for the recipe and a few days later she graciously gifted me this gem.
After all these years, I still remember what she told me as I was looking over the recipe...
- “Always use a full pound of bacon. People often make the recipe with less than a pound and then tell me it didn’t taste the same as when I made it.”
- “Low and slow is best for flavor. You can put it in the oven and let it cook untended for up to 4 hours.”
- “You can omit the crushed pineapple.”
This recipe makes a very large quantity of baked beans, plenty for a gathering of 12 and the recipe can easily be halved. I always make the full recipe. Leftovers freeze beautifully for easy future meals and can make plain hamburger patties or simply baked pork chops extra special!
Baked Beans Supreme
- 1 Cup Molasses
- 6 Ounces Tomato Paste,, 1 Small Can
- ½ Cup Dark Brown Sugar,, Packed
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Vinegar,, White or Apple Cider
- 8 Ounces Crushed Pineapple,, Drained (1 Small Can)
- 32 Ounces Pork & Beans,, Drained (4 Small Cans)
- 31 Ounces Dark Red Kidney Beans,, Drained and Rinsed Well (2 Cans, 15.5 Ounces Each)
- 12 Ounces Frozen Small Lima Beans,, Cooked & Drained
- 2 Cups Onion., Finely Chopped (1 Large Onion)
- 1 Pound Bacon,, Cooked Crisp & Crumbled
- Preheat oven to 300°.
- In a very large bowl, mix together molasses, tomato paste, dark brown sugar, Dijon mustard, vinegar, and drained crushed pineapple.
- Add the pork & beans, kidney beans, lima beans, onion, and cooked bacon. Mix well.
- Pour bean mixture into a covered casserole.
- Bake casserole for at least 2 hours and up to 4 hours.